Agriculture & Biology
Thinopyrum intermedium
100%
Thinopyrum intermedium subsp. intermedium
99%
bran
73%
dough
66%
functional properties
59%
wheat protein
40%
extensibility
39%
protein-glutamine gamma-glutamyltransferase
39%
wheat
30%
protein secondary structure
21%
protein conformation
21%
wheat gluten
20%
protein isolates
19%
gluten
16%
seeds
16%
xylanases
16%
fiber content
16%
breads
15%
bulk density
15%
flour
14%
dietary fiber
13%
ascorbic acid
12%
chemical composition
12%
protein content
11%
nitrogen
9%
crops
8%
proteins
5%
Medicine & Life Sciences
Triticum
77%
Transglutaminases
28%
Glutens
26%
Secondary Protein Structure
15%
Protein Conformation
14%
Flour
14%
Bread
13%
Dietary Proteins
13%
Dietary Fiber
12%
Proteins
11%
Ascorbic Acid
10%
Nitrogen
10%
Chemical Compounds
Resistance
30%
Protein
26%
Protein Secondary Structure
21%
Fiber
20%
Bulk Density
18%
Ascorbic Acid
14%
Dimension
12%
Red
11%
Nitrogen
9%
Environment
9%
Modification
8%
Reduction
7%