Agricultura y biología
tortillas
corn flour
Dosidicus gigas
extrusion
nixtamalization
dough
corn
protein concentrates
masa
squid
frozen dough
flour
corn protein
breads
gelation
wheat
bran
rheological properties
proteins
water content
xylanases
gluten
starch
physicochemical properties
antioxidant activity
phenolic compounds
protein solubility
cooking
freezing
solubility
arabinoxylan
firmness
gelling properties
chitosan
seeds
thermal properties
durum wheat
wheat bran
Sorghum bicolor
Sorghum (Poaceae)
food technology
cyanidin
resistant starch
protein content
screws
small fruits
gels
food science
antioxidants
Medicina y ciencias biológicas
Zea mays
Flour
Decapodiformes
Triticum
Sorghum
Starch
Anthocyanins
Proteins
Food Technology
Solubility
Antioxidants
arabinoxylan
Cooking
Bread
Dietary Fiber
Freezing
Hot Temperature
Temperature
Chitosan
Water
Viscosity
Snacks
diferulic acid
cyanidin 3-O-glucoside
Gels
Glutens
Hardness
Particle Size
Color
lime
1-Propanol
Acids
Tropomyosin
Cicer
tert-Butyl Alcohol
imidazoleacetic acid
Elastic Modulus
Moringa oleifera
trans-3-(4'-hydroxyphenyl)-2-propenoic acid
Osmolar Concentration
Lignin
sulforafan
Chemical Phenomena
Actomyosin
Pectins
Trehalose
Trypsin Inhibitors
Aquaculture
Aflatoxins
Brassica
Compuestos químicos
Extrusion
Solubility
Dietary Fiber
arabinoxylan
Moisture
Starch
Lignin
Proteins
Anthocyanins
Cooking
Glutens
Antioxidants
Physicochemical properties
Water absorption
Plasticizers
lime
Water
Sorbitol
cyanidin 3-O-glucoside
Freezing
Gels
Byproducts
Breadmaking
Size exclusion chromatography
Thermodynamic properties
Acids
Glycerol
1-Propanol
Characterization (materials science)
Ionic Liquids
tert-Butyl Alcohol
Chitosan
ferulic acid
Viscosity
High performance liquid chromatography
Depolymerization
sulforafan
Color
Composite films
Pectins
Gelation
Temperature
Aflatoxins
Sensory analysis
alpha-Linolenic Acid
Palmitic Acid
Nutrition
