Keyphrases
Tortilla
89%
Nixtamalization
50%
Dosidicus Gigas
45%
Extrusion
44%
Corn Flour
42%
Dough
40%
Extrusion Process
28%
Corn Tortilla
28%
Starch
28%
Durum Wheat
27%
Flour
27%
Bread
26%
Protein Concentrate
26%
Moisture Content
25%
Bread Quality
25%
Anthocyanin Content
25%
Anthocyanins
22%
Blue Corn
22%
Giant Squid
22%
Antioxidant Activity
22%
Physicochemical Properties
21%
Rheological Properties
21%
Functional Properties
20%
Feed Moisture
20%
Squid Mantle
19%
Masa
19%
Freezing Rate
18%
Thermal Properties
17%
Viscoelastic Properties
16%
Response Surface Methodology
16%
Sorghum
15%
Antioxidant Capacity
14%
Phenolic Compounds
14%
Total Phenolic Content
14%
Wheat Kernels
14%
Maize Tortillas
14%
Extrusion Conditions
14%
Chitosan
14%
Protein Content
13%
Gel Properties
13%
Triticum Durum
13%
Freezing Storage
13%
Xylanase
13%
Corn Protein
13%
Wheat
13%
Water Absorption
13%
Maize
12%
Mechanical Properties
12%
Wheat Dough
12%
Sensory Evaluation
12%
Food Science
Tortilla
100%
Corn Flour
52%
Nixtamalization
52%
Starch
42%
Antioxidant Capacity
31%
Bran
27%
Anthocyanin Content
24%
Anthocyanin
23%
Feed Moisture
21%
Phenolic Compound
20%
Sorghum
20%
Protein Content
19%
Gluten
19%
Response Surface Methodology
17%
Density (Specific Gravity)
16%
Frozen Dough
16%
Extrudate
15%
Bioactive Compound
14%
Arabinoxylan
14%
Extrusion Conditions
13%
Sensory Evaluation
11%
Storage Time
11%
Dough Properties
11%
Gluten Proteins
10%
Extrusion Processing
10%
Nixtamalized Maize Flour
10%
Protein Solubility
10%
Total Anthocyanins
10%
Gliadin
9%
Phenolic Compounds Content
9%
Cyanidin
9%
Wheat Dough
9%
Extrusion Cooking
9%
Physicochemical Changes
9%
Isoelectric Precipitation
9%
Breadmaking Quality
9%
Bean Flour
9%
Resistant Starch
9%
Glycerol
9%
Protein Secondary Structure
9%
Film of Protein
9%
Wet Gluten
9%
Pseudocereal
9%
Dietary Fiber
9%
Gluten-free Bread
9%
Texture Profile Analysis
8%
Wheat Flour
8%
High Performance Liquid Chromatography
7%
Muscle Protein
7%
Myosin
7%
