Medicine & Life Sciences
Starch
100%
Flour
56%
Millets
45%
Triticum
44%
Plasma Gases
37%
Hordeum
30%
Edible Grain
27%
Cooking
27%
Plantago
23%
Amylose
23%
Food
20%
Amylopectin
18%
Oryza
17%
Zea mays
16%
Bread
16%
Amylases
16%
Temperature
16%
Trypsin Inhibitors
16%
Vigna
15%
Glycemic Index
15%
Water
15%
Glutens
14%
Musa
13%
Breeding
13%
Proteins
13%
Technology
13%
polyol
12%
Phytic Acid
12%
Disaccharides
12%
Monosaccharides
12%
Hydrolysis
12%
Fermentation
10%
Hot Temperature
10%
arabinoxylan
10%
Machine Learning
10%
Food Industry
10%
Paspalum
9%
Radio
9%
Digestion
9%
Manihot
9%
Steam
9%
Snacks
9%
Minerals
9%
Food Handling
9%
Avena
8%
Jasminum
8%
Pea Proteins
8%
Fermented Foods and Beverages
8%
Germination
8%
ferulic acid
8%
Agriculture & Biology
Thinopyrum intermedium subsp. intermedium
91%
Thinopyrum intermedium
87%
starch
48%
flour
32%
millets
28%
dough
21%
wheat
18%
physicochemical properties
16%
polyols
15%
disaccharides
15%
extrusion
15%
breads
14%
nixtamalization
14%
monosaccharides
14%
masa
14%
cooking
13%
amylases
13%
tempering
12%
bran
11%
trypsin inhibitors
11%
spring wheat
11%
pretreatment
10%
digestibility
9%
cowpeas
9%
radio
9%
corn
9%
Triticum aestivum
8%
resistant starch
8%
gluten
8%
food industry
8%
torque
8%
amylose
8%
Paspalum scrobiculatum
7%
digestion
7%
arabinoxylan
7%
food processing
7%
barley
7%
tempeh
7%
quantitative trait loci
7%
protein content
7%
fermentation
7%
amylopectin
7%
temperature
7%
gelatinization temperature
6%
breeding
6%
bean flour
6%
Vigna subterranea
6%
asparagine
6%
processing technology
6%
Chemical Compounds
Starch
56%
Amylopectin
24%
Glycemic
19%
Amylose
16%
Food
12%
Protein
12%
Extrusion
12%
Monosaccharide
9%
Polyol
9%
Tempering
9%
Antioxidant Agent
8%
Cold Plasma
7%
Arabinoxylan
7%
Arabinoxylans
7%
Fiber
7%
Hydrolysis Kinetics
6%
Ferulic Acid
6%
Carotenoid
5%
Plasma
5%
High-Performance Anion-Exchange Chromatography
5%