Agriculture & Biology
anthocyanins
11%
antioxidant activity
9%
antioxidants
7%
arabinoxylan
10%
baking
6%
bran
13%
breadmaking quality
7%
breads
15%
chitosan
8%
cooking
7%
corn
26%
corn flour
45%
corn protein
11%
corn starch
8%
Dosidicus gigas
27%
dough
27%
durum wheat
13%
extrusion
40%
firmness
9%
flour
16%
freezing
9%
frozen dough
13%
gelation
13%
gelling properties
5%
gluten
9%
masa
28%
nixtamalization
42%
phenolic compounds
9%
physicochemical properties
9%
protein concentrates
16%
protein content
6%
protein secondary structure
6%
protein solubility
7%
proteins
9%
resistant starch
7%
rheological properties
12%
solubility
7%
Sorghum (Poaceae)
7%
Sorghum bicolor
8%
squid
14%
starch
13%
texture
9%
thermal properties
8%
tortillas
80%
Triticum turgidum subsp. durum
9%
viscosity
10%
water content
8%
wheat
12%
wheat flour
8%
xylanases
7%
Medicine & Life Sciences
Anthocyanins
23%
Antioxidants
15%
Bread
15%
Chitosan
9%
Color
5%
Cooking
9%
cyanidin 3-O-glucoside
6%
Decapodiformes
25%
Dietary Fiber
8%
diferulic acid
6%
Elastic Modulus
5%
Flour
66%
Freezing
10%
Gels
6%
Gliadin
6%
Glucans
6%
Glutens
9%
Hardness
5%
Hot Temperature
11%
lime
6%
Particle Size
6%
Proteins
15%
Secondary Protein Structure
7%
Snacks
7%
Solubility
12%
Sorghum
21%
Starch
30%
Temperature
10%
Triticale
5%
Triticum
39%
Viscosity
15%
Water
10%
Zea mays
100%
Chemistry
Anthocyanin
18%
Antioxidant Agent
10%
Arabinoxylans
10%
Blue
11%
Chitosan
5%
Crystalline Texture
9%
Diferulic Acid
5%
Extrusion
40%
Fiber
6%
Lignin
8%
Modulus of Elasticity
5%
Particle Size Distribution
5%
Plasticizer
5%
Protein
16%
Protein Secondary Structure
6%
Rheology
12%
Solubility
9%
Strain
5%
White
6%