Food Science
Starch
100%
Food Product
70%
Flour
47%
Cereal
44%
Wheat
36%
Millet
36%
Dough
35%
Disaccharides
21%
Bread
21%
Cooking
19%
Maize
18%
Digestibility
17%
Glycemic Index
16%
Cowpea
15%
Response Surface Methodology
14%
Food Processing
11%
Amylose
11%
Wheat Flour
10%
Snack
9%
Cassava
9%
Groundnut
9%
Phytate
9%
Asparagine
8%
Cooking Banana
8%
Proximates
8%
Enzymatic Hydrolysis
7%
Dietary Fiber
7%
Fatty Acid
7%
Antioxidant Capacity
7%
Potato
7%
Monosaccharides
7%
Nutritive Value
7%
Fermented Food
7%
Antioxidant
7%
Digestible Protein
7%
Barley
7%
Soybean
7%
Acidification
7%
Snack Food
7%
Pea
7%
Bean
7%
Baking Quality
7%
Whole Grain Flour
7%
Breakfast Cereal
7%
Sodium
5%
Glucose
5%
Boiling
5%
Agricultural and Biological Sciences
Starch
46%
Flour
43%
Thinopyrum intermedium
42%
Proteins
23%
Wheat
21%
Genetics
21%
Breads
16%
Common Wheat
16%
Dough
15%
Spring Wheat
15%
Foods
15%
Breeding
15%
Cooking Banana
14%
Hybrids
14%
Radio
14%
Temperature
12%
Maize
12%
Quantitative Trait Loci
11%
Grains
11%
Water
11%
Food Processing
9%
Volume
8%
Glycemic Index
8%
Crops
8%
Digestibility
7%
Wheat Flour
7%
Baking Quality
7%
Masa
7%
Tubers
7%
Lignin
7%
Ripening
7%
Bean Flour
7%
Paspalum scrobiculatum
7%
Gene Mapping
7%
Minerals
7%
Surfaces
7%
Enzymatic Hydrolysis
7%
Arabinoxylan
7%
Lodging
7%
Polyol
7%
Monosaccharide
7%
Disaccharide
7%
Antinutritional Factor
7%
Food Grades
7%
Beans
7%
Fruit
7%
Protein-Lipid Interaction
7%
Tempering
7%
Legume
7%
Pretreatment
7%
Biochemistry, Genetics and Molecular Biology
Starch
35%
Amylose
15%
Disaccharide
14%
Amylopectin
14%
Learning
14%
Monosaccharides
14%
Morphology
8%
Amylase
7%
Species
7%
Length
7%
Scale up
7%
Trypsin Inhibitor
7%
Industrial Scale
7%
Velocity
7%
Protein
7%
Reduction (Chemistry)
7%
Genetics
7%
Near Infrared Spectroscopy
7%
Genotyping
7%
Transfer of Learning
7%
Light
6%
Water Absorption
5%
Temperature
5%