Keyphrases
Corn Masa
100%
Tortilla
71%
Physical Properties
66%
Sensory Characteristics
64%
Corn Tortilla
64%
Flour
62%
LDL Cholesterol
50%
Corn Masa Flour
48%
Dry Masa Flour
48%
Nixtamal
48%
Degermination
48%
Lime-treated
48%
Shelf Life
48%
Cookies
40%
Consumer Acceptance
40%
Mexico
39%
Particle Size
39%
Lipid Peroxidation
35%
Germ
32%
Psyllium
32%
Hormonal Status
32%
Corn Husk
32%
Adult Men
32%
Fine Bran
32%
Linoleic Acid
32%
Wheat Flour
29%
Postmenopausal Women
25%
Cholesterol Levels
23%
Baked Products
21%
Make-whole
21%
Bread Quality
20%
Antioxidant
20%
Off-odor
20%
Guinea pig
19%
Hepatic Cholesterol Metabolism
19%
Wheat Genotypes
18%
Dough
18%
Antioxidant Activity
18%
Plasma Lipids
18%
Lipoprotein Remodeling
17%
Plasma Cholesterol
17%
Low-density Lipoprotein
16%
Chemical Quality
16%
Lipoprotein Composition
16%
Compound Parameter
16%
Quality Interactions
16%
Fiber Source
16%
Corn Hull
16%
Flour Color
16%
Zero-trans
16%
Food Science
Tortilla
96%
Sensory Characteristics
64%
Shelf Life
48%
Dry Masa Flour
35%
Lipid Oxidation
35%
Linoleic Acid
32%
Cholesterol
32%
Bran
32%
Wheat Flour
29%
Protein Content
20%
Antioxidant
20%
Antioxidant Capacity
20%
Regulated Deficit Irrigation
16%
Pistachio
16%
Oil Blends
16%
Chocolate chip Cookies
16%
Chenopodium quinoa
16%
Corn Chip
16%
Rheological Parameters
16%
Stearin
16%
Sensation of Taste
16%
Acid Soluble
16%
Phenolic Compound
16%
Corn Flour
16%
Rancidity
16%
Off-odor
15%
Total Color Difference
9%
Sensory Evaluation
9%
Storage Temperature
9%
Quinoa Flour
9%
Crumb Firmness
8%
Modified atmosphere packaging
8%
Stickiness
8%
Chewiness
8%
Sensory Analysis
8%
Peroxide Value
8%
Bread Volume
7%
Starch Content
7%
P-Anisidine Value
6%
Oleic Acid
6%
Sensory Panel
5%
Baked Products
5%
Sensory Aspects
5%
Off-Flavour
5%
Lipid Analysis
5%
Hedonic Scales
5%
Food Industry
5%
Protein Quality
5%
Sensory Attributes
5%
Overall Acceptability
5%
