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Keyphrases
Tortilla
93%
Phenolic Compounds
54%
Nixtamalization
49%
Urea
49%
Sorghum
49%
Blue Corn
49%
Flour
43%
Freezing Rate
42%
Corn Flour
40%
Extrusion
40%
Release System
40%
Antioxidant Activity
39%
Anthocyanins
39%
Extrusion Process
37%
Wheat Gluten
36%
Prolonged Release
35%
Alcohol-soluble
32%
Part-baked Bread
32%
Part-baking
32%
Acid Detergent Lignin
32%
Bread Quality
32%
Bioaccessibility
32%
Sorghum Bicolor (L.) Moench
32%
Bran
32%
Zea Mays
32%
Masa
32%
Starch
31%
Baking Time
29%
Extrusion Conditions
26%
Pasting Properties
23%
Anthocyanin Content
22%
Feed Moisture
21%
Sorghum Bran
21%
Freezing Temperature
19%
Mechanical Properties
19%
Thermal Properties
19%
Lignin
19%
Process Optimization
19%
Antioxidant Properties
19%
Nutraceuticals
19%
Bread
18%
Acid Compounds
16%
Bran Fractions
16%
Decortication
16%
Anthocyanin Stability
16%
Sorghum Bicolor
16%
Gluten Protein Composition
16%
Salmonellosis
16%
Lignin Fractions
16%
Quinoa
16%
Food Science
Tortilla
100%
Phenolic Compound
57%
Antioxidant Capacity
52%
Urea
49%
Nixtamalization
49%
Sorghum
49%
Anthocyanin
41%
Corn Flour
40%
Gluten
38%
Bran
35%
Baked Bread
32%
Starch
32%
Baking Time
32%
Extrusion Conditions
24%
Frozen Storage
24%
Storage Time
24%
Anthocyanin Content
21%
Feed Moisture
21%
Functional Food
21%
Pasting Properties
20%
Gluten Proteins
20%
Defatting
16%
Bran Fractions
16%
Chenopodium quinoa
16%
Raman Spectroscopy
16%
Ferulic
16%
Frozen Dough
16%
Hemoglobin
16%
Content Property
16%
Atomic Force Microscopy
16%
Dough Properties
16%
Amaranth
16%
Composite Flour
16%
Phenolic Compounds Content
16%
Extrusion Processing
16%
Protein Content
16%
Acid Content
16%
Coumaric
16%
Antioxidant Compounds
16%
Xanthan
16%
Salmonella typhimurium
16%
Flavonoid
12%
Peak Viscosity
12%
Density (Specific Gravity)
12%
Gluten Quality
10%
Phenolic Acids
10%
Analysis of Variance
9%
Quinoa Flour
9%
Bread Volume
8%
Intestinal Digestion
8%
