{"id":9749,"date":"2021-12-01T07:49:32","date_gmt":"2021-12-01T07:49:32","guid":{"rendered":"https:\/\/directresearchpublisher.org\/drjafs\/?post_type=abstract&p=9749"},"modified":"2021-12-01T13:45:51","modified_gmt":"2021-12-01T13:45:51","slug":"quality-evaluation-and-mineral-composition-of-ojojo-fried-yam-cake-produced-from-water-yam-dioscorea-alata-and-cowpea-flour-blends","status":"publish","type":"abstract","link":"https:\/\/directresearchpublisher.org\/drjafs\/abstract\/quality-evaluation-and-mineral-composition-of-ojojo-fried-yam-cake-produced-from-water-yam-dioscorea-alata-and-cowpea-flour-blends\/","title":{"rendered":"Quality Evaluation and Mineral Composition of \u201cOjojo\u201d (Fried Yam Cake) Produced from Water Yam (Dioscorea alata) and Cowpea Flour Blends"},"content":{"rendered":"","protected":false},"featured_media":0,"template":"","articles":[],"_links":{"self":[{"href":"https:\/\/directresearchpublisher.org\/drjafs\/wp-json\/wp\/v2\/abstract\/9749"}],"collection":[{"href":"https:\/\/directresearchpublisher.org\/drjafs\/wp-json\/wp\/v2\/abstract"}],"about":[{"href":"https:\/\/directresearchpublisher.org\/drjafs\/wp-json\/wp\/v2\/types\/abstract"}],"wp:attachment":[{"href":"https:\/\/directresearchpublisher.org\/drjafs\/wp-json\/wp\/v2\/media?parent=9749"}],"wp:term":[{"taxonomy":"articles","embeddable":true,"href":"https:\/\/directresearchpublisher.org\/drjafs\/wp-json\/wp\/v2\/articles?post=9749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}