Agricultura y biología
tortillas
74%
nixtamalization
45%
corn flour
43%
extrusion
40%
corn
29%
dough
29%
masa
25%
Dosidicus gigas
25%
bran
24%
breads
22%
flour
22%
protein concentrates
17%
wheat
16%
durum wheat
14%
gelation
14%
frozen dough
14%
starch
14%
arabinoxylan
13%
rheological properties
12%
anthocyanins
12%
squid
12%
wheat flour
12%
corn protein
12%
viscosity
11%
phenolic compounds
11%
proteins
10%
physicochemical properties
10%
protein content
10%
firmness
10%
Triticum turgidum subsp. durum
10%
gluten
10%
antioxidant activity
9%
antioxidants
9%
freezing
9%
texture
9%
cooking
9%
Sorghum (Poaceae)
8%
water content
8%
chitosan
8%
Sorghum bicolor
8%
thermal properties
8%
solubility
8%
xylanases
8%
dietary fiber
8%
breadmaking quality
8%
blended foods
7%
protein solubility
7%
protein secondary structure
7%
baking
6%
particle size
6%
triticale
6%
Litopenaeus vannamei
6%
resistant starch
6%
Vigna unguiculata
6%
seeds
6%
water uptake
6%
corn starch
5%
gliadin
5%
mechanical properties
5%
wheat bran
5%
storage time
5%
screws
5%
Lagascea
5%
films (materials)
5%
fiber content
5%
gelling properties
5%
cowpeas
5%
gels
5%
dough quality
5%
Mexico
5%
small fruits
5%
Medicina y ciencias biológicas
Zea mays
100%
Flour
75%
Triticum
53%
Starch
30%
Anthocyanins
25%
Sorghum
23%
Bread
23%
Decapodiformes
22%
Antioxidants
18%
Viscosity
17%
Proteins
17%
Dietary Fiber
13%
Water
13%
Solubility
13%
Freezing
11%
Hot Temperature
11%
Triticale
10%
Cooking
10%
Chitosan
10%
Gels
9%
Glutens
9%
Cicer
9%
Particle Size
8%
Temperature
8%
Edible Grain
8%
diferulic acid
8%
Secondary Protein Structure
7%
Nutritive Value
7%
Snacks
7%
Gliadin
6%
lime
6%
cyanidin 3-O-glucoside
6%
Color
5%
Hardness
5%
Acids
5%
Phytochemicals
5%
Química
Extrusion
43%
Anthocyanin
19%
Rheology
17%
Protein
16%
Arabinoxylans
15%
Blue
12%
Antioxidant Agent
11%
Lignin
11%
Crystalline Texture
10%
Solubility
9%
White
8%
Protein Secondary Structure
7%
Fiber
6%
Diferulic Acid
6%
Strain
6%
Gel
5%
Force
5%
Modulus of Elasticity
5%
Chitosan
5%
Time
5%
Particle Size Distribution
5%
Critical Micelle Concentration
5%
Loss Modulus
5%