Keyphrases
Starch
72%
Resistant Starch
65%
Wheat Flour
62%
Extrudates
51%
Concord Grape
51%
Extract Powder
51%
Grape Extract
51%
Lens Culinaris
51%
Brown Lentil
51%
Black chickpea
51%
Cicer Arietinum
51%
Resistant Starch Content
44%
Total Antioxidant Capacity
42%
Total Phenolic Content
40%
Phenolic Profile
32%
Cereal Products
29%
Physicochemical Properties
29%
Bioactive
29%
Amylose
28%
Buckwheat Flour
25%
Wheat Protein Isolate
25%
V-formation
25%
Chestnut Flour
25%
Grape Powder
25%
Sustainable Growth
25%
Humidity-resistant
25%
Mycelium Composite
25%
Strain Growth
25%
Rapeseed Cake
25%
Glucosinolates
25%
Growth Substrate
25%
Mycelium
25%
Bulgur
25%
Quinoa Flour
25%
Cereals
25%
Dynamic Mechanical Thermal Analysis
25%
Dough
25%
Date Seeds
25%
Gluten-free Biscuits
25%
Chia Seed Flour
25%
Chia Seeds
25%
Starch Types
25%
Biaxial Extension
25%
Wheat Dough
25%
Oat Bran
25%
Baking Performance
25%
Long-term Storage
25%
Antifungal Effect
25%
Superfood
25%
Green Coffee Beans
25%
Food Science
Resistant Starch
100%
Wheat Flour
67%
Chickpea
51%
Lentil
51%
Chia
51%
Extrudate
51%
Chenopodium Quinoa
44%
Amylose
40%
Antioxidant Capacity
39%
Biscuit
38%
Dietary Fiber
30%
Anthocyanins
25%
Food Matrix
25%
Sour Cherry
25%
Purple Mangosteen
25%
Pomegranate
25%
Coffee Bean
25%
Food systems
25%
Bulgur
25%
Dough Stability
25%
Protein Isolates
25%
Weissella confusa
25%
Dough Rheological Properties
25%
Sourdough Fermentation
25%
Oat Bran
25%
Gluten
25%
Buckwheat
25%
Baking Quality
25%
Shelf Life
25%
Quinoa Flour
25%
Mint
25%
Cereal
25%
Aspergillus flavus
25%
Aflatoxin B1
25%
Mycotoxin
20%
Pasting Properties
17%
Nutritive Value
16%
Cocoa
12%
Phytic Acid
12%
Extruded Snacks
12%
Grain Processing
12%
Storage Stability
12%
Food Industry
12%
Density (Specific Gravity)
12%
Antioxidant
12%
Grain Food
12%
Breakfast Cereal
12%
Aflatoxin
12%
Traditional Food
12%
Food Commodity
12%