Agriculture & Biology
tortillas
55%
flour
45%
wheat flour
44%
nixtamalization
40%
breads
33%
bran
32%
blended foods
32%
Litopenaeus vannamei
29%
Vigna unguiculata
29%
cowpeas
26%
dough
26%
fiber content
24%
shrimp
23%
corn flour
22%
texture
20%
masa
20%
physicochemical properties
20%
dietary fiber
19%
wheat
19%
stearin
18%
protein content
18%
Salvia hispanica
17%
glycemic index
16%
safflower oil
16%
firmness
16%
malting
16%
cookies
16%
pasta
15%
xanthan gum
15%
particle size
14%
Cicer arietinum
14%
chemical compounds
14%
wheat bran
14%
viscosity
13%
ingredients
13%
extrusion
13%
diet
13%
multivariate analysis
12%
winter wheat
12%
digestibility
11%
nutritive value
11%
corn
9%
chemical composition
9%
starch
9%
enthalpy
8%
genotype
8%
carbohydrates
8%
antioxidants
8%
water content
8%
hydrocolloids
8%
Medicine & Life Sciences
Flour
100%
Triticum
67%
Bread
45%
Zea mays
31%
Dietary Fiber
23%
Cicer
22%
Viscosity
21%
Safflower Oil
20%
Vigna
20%
Salvia
19%
xanthan gum
19%
Particle Size
18%
Nutritive Value
18%
Chemical Phenomena
18%
Glycemic Index
17%
Starch
13%
Meals
11%
Proteins
10%
Genotype
10%
Water
10%
Fats
9%
Antioxidants
9%
Multivariate Analysis
9%
Diet
8%
Glutens
8%
Cooking
6%
purified rayon
6%
Digestion
5%
lime
5%
Colloids
5%
Carbohydrates
5%
Gingiva
5%
Temperature
5%