Keyphrases
Tortilla
92%
Phenolic Compounds
65%
Nixtamalization
59%
Urea
59%
Sorghum
59%
Freezing Rate
51%
Corn Flour
48%
Extrusion
48%
Release System
47%
Antioxidant Activity
47%
Extrusion Process
44%
Wheat Gluten
43%
Prolonged Release
42%
Blue Corn
39%
Alcohol-soluble
39%
Part-baked Bread
39%
Part-baking
39%
Acid Detergent Lignin
39%
Bread Quality
39%
Bioaccessibility
39%
Sorghum Bicolor (L.) Moench
39%
Bran
39%
Starch
37%
Baking Time
35%
Masa
34%
Flour
32%
Extrusion Conditions
31%
Pasting Properties
27%
Anthocyanins
27%
Feed Moisture
26%
Sorghum Bran
26%
Freezing Temperature
23%
Mechanical Properties
23%
Thermal Properties
23%
Lignin
23%
Process Optimization
23%
Antioxidant Properties
23%
Nutraceuticals
23%
Anthocyanin Content
21%
Bread
21%
Acid Compounds
19%
Bran Fractions
19%
Decortication
19%
Anthocyanin Stability
19%
Sorghum Bicolor
19%
Gluten Protein Composition
19%
Salmonellosis
19%
Lignin Fractions
19%
Quinoa
19%
Ferulic
19%
Food Science
Tortilla
100%
Phenolic Compound
69%
Antioxidant Capacity
62%
Urea
59%
Nixtamalization
59%
Sorghum
59%
Corn Flour
48%
Gluten
46%
Bran
42%
Baked Bread
39%
Starch
39%
Baking Time
39%
Anthocyanin
29%
Extrusion Conditions
29%
Frozen Storage
29%
Storage Time
29%
Feed Moisture
26%
Functional Food
25%
Pasting Properties
24%
Gluten Proteins
24%
Anthocyanin Content
23%
Defatting
19%
Bran Fractions
19%
Chenopodium quinoa
19%
Raman Spectroscopy
19%
Ferulic
19%
Frozen Dough
19%
Hemoglobin
19%
Content Property
19%
Atomic Force Microscopy
19%
Dough Properties
19%
Amaranth
19%
Composite Flour
19%
Phenolic Compounds Content
19%
Extrusion Processing
19%
Protein Content
19%
Acid Content
19%
Coumaric
19%
Antioxidant Compounds
19%
Xanthan
19%
Flavonoid
15%
Peak Viscosity
14%
Density (Specific Gravity)
14%
Gluten Quality
13%
Phenolic Acids
13%
Analysis of Variance
11%
Quinoa Flour
11%
Bread Volume
9%
Intestinal Digestion
9%
Hydrocolloid
9%