Food Science
Oat
100%
Bread
69%
Cereal
63%
Food Product
50%
Rye
38%
Glucans
34%
Beer
32%
Whole Wheat Bread
29%
Flour
24%
Starch
21%
Glucose
20%
Potato
20%
Dietary Fiber
20%
Sourdough
20%
Hydrolysis
18%
Phenolic Compound
18%
Wheat
17%
Oat Flour
17%
Digestible Protein
14%
Carbohydrate
14%
Nutrition
11%
Calcium
10%
Pea
10%
Beef
10%
Sorghum
10%
Bean
10%
Boiling
10%
Grape
10%
Meat
10%
Agricultural and Biological Sciences
Glucan
48%
Bran
39%
Grains
36%
Water
32%
Proteins
30%
Spent Grain
21%
Particles
19%
Dietary Fiber
18%
Oat
18%
Barley
18%
Wheat Bran
18%
Lipids
18%
Pretreatment
17%
Starch
17%
Foods
16%
Oat Bran
14%
Technology
14%
Faba Beans
13%
Materials
13%
Oligosaccharide
12%
Temperature
12%
Lignin
11%
Patents
10%
Gelling
10%
Cell Culture
10%
Milling
10%
Arabinoxylan
10%
Carbohydrates
10%
Chemistry
Suberin
27%
Hydrolysis
17%
Acid
14%
Lignin
10%