Agricultura y biología
tortillas
80%
corn flour
45%
nixtamalization
42%
extrusion
40%
masa
28%
Dosidicus gigas
27%
dough
27%
corn
26%
flour
16%
protein concentrates
16%
breads
15%
squid
14%
durum wheat
13%
gelation
13%
frozen dough
13%
bran
13%
starch
13%
wheat
12%
rheological properties
12%
anthocyanins
11%
corn protein
11%
viscosity
10%
arabinoxylan
10%
proteins
9%
Triticum turgidum subsp. durum
9%
gluten
9%
firmness
9%
antioxidant activity
9%
phenolic compounds
9%
physicochemical properties
9%
freezing
9%
texture
9%
thermal properties
8%
water content
8%
corn starch
8%
wheat flour
8%
chitosan
8%
Sorghum bicolor
8%
Sorghum (Poaceae)
7%
solubility
7%
xylanases
7%
cooking
7%
breadmaking quality
7%
resistant starch
7%
antioxidants
7%
protein solubility
7%
protein content
6%
protein secondary structure
6%
baking
6%
gelling properties
5%
Medicina y ciencias biológicas
Zea mays
100%
Flour
66%
Triticum
39%
Starch
30%
Decapodiformes
25%
Anthocyanins
23%
Sorghum
21%
Viscosity
15%
Antioxidants
15%
Proteins
15%
Bread
15%
Solubility
12%
Hot Temperature
11%
Freezing
10%
Temperature
10%
Water
10%
Cooking
9%
Chitosan
9%
Glutens
9%
Dietary Fiber
8%
Secondary Protein Structure
7%
Snacks
7%
Glucans
6%
Particle Size
6%
Gliadin
6%
diferulic acid
6%
lime
6%
Gels
6%
cyanidin 3-O-glucoside
6%
Color
5%
Hardness
5%
Triticale
5%
Elastic Modulus
5%
Química
Extrusion
40%
Anthocyanin
18%
Protein
16%
Rheology
12%
Blue
11%
Antioxidant Agent
10%
Arabinoxylans
10%
Crystalline Texture
9%
Solubility
9%
Lignin
8%
Protein Secondary Structure
6%
Fiber
6%
White
6%
Strain
5%
Plasticizer
5%
Modulus of Elasticity
5%
Diferulic Acid
5%
Chitosan
5%
Particle Size Distribution
5%
