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