INIS
proteins
100%
food
68%
oats
67%
wheat
39%
fibers
38%
flour
36%
fermentation
34%
comparative evaluations
34%
extrusion
32%
fractionation
31%
production
29%
peas
28%
processing
28%
bread
25%
lipids
24%
moisture
22%
milling
22%
cereals
21%
applications
20%
raw materials
20%
enzymes
19%
starch
19%
beans
17%
meat
16%
hydrolysis
16%
in vitro
16%
carbohydrates
16%
water
15%
texture
14%
levels
14%
concentration
14%
crops
13%
barley
13%
potatoes
12%
flavor
12%
yeasts
12%
distribution
12%
modifications
11%
endosperm
11%
cell wall
11%
rye
10%
ph value
10%
phenols
10%
rapeseed
10%
enzymatic hydrolysis
10%
storage
10%
water content
10%
insulin
10%
trichoderma reesei
10%
cell cultures
10%
polysaccharides
10%
Keyphrases
Glucan
29%
Dry Fractionation
29%
Bran
28%
Flour
20%
Bread
19%
Dietary Fiber
19%
Lipids
17%
Wheat Bran
17%
Plant Protein
17%
Beta-glucan
16%
Protein Components
14%
Oat Flour
14%
Oat Bran
13%
Food Ingredients
13%
Cereals
12%
Whole Grain
12%
Bread Making
12%
Sensory Properties
11%
Carbohydrates
11%
Fermentation
11%
Wheat
11%
Defatting
10%
Extrudates
10%
Enzymatic Hydrolysis
10%
Suberin
10%
Trichoderma Reesei
10%
Faba Bean
10%
Techno-functional Properties
10%
Nutritional Quality
10%
Germination
10%
Food Uses
10%
Food Science
Bran
36%
Dietary Fiber
24%
Starch
17%
Food Ingredient
17%
Nutritive Value
16%
Sensory Properties
16%
Pea Protein
15%
Extrudate
14%
Extrusion Processing
13%
Oat Flour
13%
Food Uses
13%
Gluten
13%
Oat Bran
13%
High Moisture Extrusion
12%
Digestible Protein
12%
Enzymatic Hydrolysis
11%
Vegetable Protein
11%
Whole Wheat Bread
11%
Off-Flavour
11%
Oat Products
10%
Arabinoxylan
10%
Techno-functional Properties
10%
Insulin
10%
Extractability
10%