INIS
proteins
100%
oats
71%
food
69%
wheat
46%
fibers
42%
fermentation
40%
fractionation
37%
flour
36%
comparative evaluations
34%
production
34%
bread
30%
peas
28%
processing
27%
extrusion
25%
milling
24%
lipids
24%
raw materials
24%
cereals
23%
applications
22%
enzymes
21%
starch
21%
hydrolysis
19%
carbohydrates
19%
moisture
18%
water
17%
concentration
16%
barley
16%
meat
15%
beans
15%
in vitro
15%
yeasts
14%
distribution
14%
modifications
14%
potatoes
13%
levels
13%
flavor
13%
rye
12%
ph value
12%
phenols
12%
texture
12%
enzymatic hydrolysis
12%
crops
12%
endosperm
12%
water content
12%
rapeseed
12%
insulin
12%
trichoderma reesei
12%
polysaccharides
12%
cell wall
11%
xylanase
11%
yields
11%
Keyphrases
Glucan
35%
Dry Fractionation
34%
Bran
34%
Flour
24%
Bread
23%
Dietary Fiber
23%
Lipids
21%
Wheat Bran
21%
Plant Protein
20%
Protein Components
17%
Oat Flour
17%
Beta-glucan
17%
Oat Bran
15%
Whole Grain
15%
Food Ingredients
14%
Bread Making
14%
Cereals
14%
Carbohydrates
13%
Fermentation
13%
Wheat
13%
Sensory Properties
13%
Defatting
12%
Extrudates
12%
Enzymatic Hydrolysis
12%
Suberin
12%
Trichoderma Reesei
12%
Faba Bean
12%
Techno-functional Properties
12%
Nutritional Quality
12%
Food Uses
12%
Oat Products
11%
Pea Protein
11%
Barley
10%
Arabinoxylan
10%
Oat Flakes
10%
Extrusion Processing
10%
Food Science
Bran
43%
Dietary Fiber
27%
Nutritive Value
19%
Pea Protein
18%
Extrudate
17%
Starch
16%
Food Ingredient
16%
Extrusion Processing
16%
Oat Flour
15%
Food Uses
15%
Gluten
15%
Oat Bran
15%
High Moisture Extrusion
15%
Sensory Properties
15%
Digestible Protein
14%
Enzymatic Hydrolysis
14%
Vegetable Protein
14%
Whole Wheat Bread
13%
Off-Flavour
13%
Oat Products
12%
Arabinoxylan
12%
Techno-functional Properties
12%
Insulin
12%
Extractability
11%
Protein Content
10%
Sour Taste
10%
Press Cake
10%