Keyphrases
Amylose
39%
Antifungal Effect
35%
Baking Performance
35%
Biaxial Extension
35%
Bioactive
40%
Black chickpea
70%
Brown Lentil
70%
Buckwheat Flour
35%
Bulgur
35%
Cereal Products
40%
Cereals
35%
Chestnut Flour
35%
Chia Seed Flour
35%
Chia Seeds
35%
Cicer Arietinum
70%
Concord Grape
70%
Date Seeds
35%
Dough
35%
Dynamic Mechanical Thermal Analysis
35%
Extract Powder
70%
Extrudates
70%
Glucosinolates
35%
Gluten-free Biscuits
35%
Grape Extract
70%
Grape Powder
35%
Green Coffee Beans
35%
Growth Substrate
35%
Humidity-resistant
35%
Lens Culinaris
70%
Long-term Storage
35%
Mycelium
35%
Mycelium Composite
35%
Oat Bran
35%
Phenolic Profile
44%
Physicochemical Properties
40%
Quinoa Flour
35%
Rapeseed Cake
35%
Resistant Starch
89%
Resistant Starch Content
60%
Starch
100%
Starch Types
35%
Strain Growth
35%
Superfood
35%
Sustainable Growth
35%
Total Antioxidant Capacity
57%
Total Phenolic Content
56%
V-formation
35%
Wheat Dough
35%
Wheat Flour
85%
Wheat Protein Isolate
35%
Food Science
Anthocyanins
35%
Antioxidant Capacity
14%
Buckwheat
35%
Bulgur
35%
Chenopodium Quinoa
61%
Chia
70%
Chickpea
70%
Cocoa
17%
Coffee Bean
35%
Density (Specific Gravity)
17%
Dough Rheological Properties
35%
Dough Stability
35%
Extrudate
35%
Extruded Product
8%
Extruded Snacks
17%
Flavonoid
7%
Flour Samples
8%
Food Industry
17%
Food Matrix
35%
Food systems
35%
Gelatinization
5%
Gluten
35%
Grain Processing
17%
In Vitro Gastrointestinal
7%
Lentil
70%
Oat Bran
35%
Oil Sample
5%
Pasting Properties
5%
Peak Viscosity
5%
Phytic Acid
17%
Pomegranate
35%
Probiotics
7%
Product Quality
5%
Protein Isolates
35%
Purple Mangosteen
35%
Quality Attribute
8%
Resistant Starch
35%
Skim Milk
7%
Sour Cherry
35%
Sourdough Fermentation
35%
Storage Stability
17%
Sunflower Oil
5%
Total Dietary Fibre
7%
Trolox Equivalent Antioxidant Capacity
7%
Weissella confusa
35%
Wheat Products
7%
Yogurt
14%
