{"id":172,"date":"2022-01-17T14:25:38","date_gmt":"2022-01-17T19:25:38","guid":{"rendered":"https:\/\/site.caes.uga.edu\/fmlab\/?page_id=172"},"modified":"2022-10-05T14:34:03","modified_gmt":"2022-10-05T18:34:03","slug":"patents","status":"publish","type":"page","link":"https:\/\/site.caes.uga.edu\/fmlab\/patents\/","title":{"rendered":"Patents"},"content":{"rendered":"\n<p>Mishra H. N., Mishra A., and Raigar, R. K. (2015). A process for preparation of engineered rice with improved cooking and sensory characteristics. Patent Application No.699\/KOL\/2015 (India).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mishra H. N., Mishra A., and Raigar, R. K. (2015). A process for preparation of engineered rice with improved cooking and sensory characteristics. Patent Application No.699\/KOL\/2015 (India).<\/p>\n","protected":false},"author":758,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-172","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/fmlab\/wp-json\/wp\/v2\/pages\/172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.caes.uga.edu\/fmlab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/site.caes.uga.edu\/fmlab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/fmlab\/wp-json\/wp\/v2\/users\/758"}],"replies":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/fmlab\/wp-json\/wp\/v2\/comments?post=172"}],"version-history":[{"count":3,"href":"https:\/\/site.caes.uga.edu\/fmlab\/wp-json\/wp\/v2\/pages\/172\/revisions"}],"predecessor-version":[{"id":352,"href":"https:\/\/site.caes.uga.edu\/fmlab\/wp-json\/wp\/v2\/pages\/172\/revisions\/352"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/fmlab\/wp-json\/wp\/v2\/media?parent=172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}