Food Science
Tortilla
100%
Nixtamalization
80%
Corn Flour
63%
Starch
60%
Frozen Dough
55%
Anthocyanin Content
50%
Anthocyanin
47%
Response Surface Methodology
47%
Feed Moisture
41%
Gluten
40%
Extrudate
35%
Protein Solubility
33%
Extrusion Conditions
33%
Physicochemical Changes
30%
Total Anthocyanins
30%
Extrusion Cooking
30%
Nixtamalized Maize Flour
30%
Isoelectric Precipitation
30%
Bran
30%
Arabinoxylan
30%
Muscle Protein
24%
Sarcoplasmic Proteins
22%
Cyanidin
20%
Screw Speed
20%
Extrusion Processing
20%
Wheat Dough
18%
Protein Interaction
18%
Phenolic Compounds Content
17%
Density (Specific Gravity)
17%
Protein Recovery
16%
Protein Content
16%
Microbial Transglutaminase
15%
Breadmaking
15%
Breadmaking Quality
15%
Refrigeration Temperature
15%
Bread Properties
15%
Bean Flour
15%
Ferulic
15%
Koji
15%
Urea
15%
Sorghum Flour
15%
Wheat Flour Tortillas
15%
Soy Protein
15%
Agar
15%
Sensory Preferences
15%
Dietary Exposure
15%
Bioactive Compound
15%
Antioxidant Capacity
15%
Dough Properties
15%
Gelatin
15%
Keyphrases
Corn Flour
45%
Functional Properties
31%
Tortilla
31%
Protein Film
30%
Polyalcohol
30%
Anthocyanin Content
30%
Blue Corn
30%
Nixtamalized Maize Flour
30%
Starch Properties
30%
Corn Tortilla
30%
Extrusion
20%
Screw Speed
20%
Process Optimization
18%
Extrusion Conditions
18%
Zea Mays
18%
Thermal Properties
18%
Damaged Starch
18%
Nixtamalization
17%
Corn Masa
17%
Pasting Properties
16%
Corn Starch
16%
Stress Relaxation
15%
Milling Quality
15%
Sorghum Flour
15%
Wheat Flour Tortillas
15%
Triticum Durum
15%
Anthocyanin Profile
15%
Process Characterization
15%
Triticum Aestivum
15%
Wheat Kernels
15%
Cutaneous Ulcer
15%
Wet Milling Process
15%
Durum Wheat
15%
Microbial Transglutaminase
15%
Ferulic
15%
Extruded Corn
15%
Diferulic Acid
15%
Triticale
15%
Bean Flour
15%
Bread Properties
15%
Extrusion Temperature
15%
Soy Protein
15%
Triticale Grain
15%
Protein Solubility
15%
Freezing Storage
15%
Freezing Rate
15%
Refrigeration Temperature
15%
Extrudates
15%
Pigmented Maize
15%
Processing Parameters
15%
