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