Food Science
Barley
10%
Bean
20%
Beer
20%
Boiling
13%
Bread
43%
Cake
13%
Carbohydrate
23%
Cereal
74%
Dietary Fiber
36%
Enzymatic Hydrolysis
18%
Flour
20%
Food Product
81%
Glucans
59%
Glucose
19%
Meat
10%
Meat Analog
10%
Nutritive Value
12%
Oat
100%
Oat Flour
16%
Pea
33%
Phenolic Compound
14%
Polysaccharides
13%
Potato
20%
Rye
16%
Sensory Properties
22%
Sourdough
13%
Starch
31%
Vegetable Protein
18%
Wheat
41%
Whole Wheat Bread
23%
Agricultural and Biological Sciences
Bran
24%
Dietary Fiber
16%
Endosperm
11%
Extraction
11%
Faba Beans
13%
Foods
35%
Glucan
34%
Grains
32%
Lipids
13%
Oat
22%
Oat Bran
13%
Particles
12%
Pea
10%
Pretreatment
16%
Proteins
19%
Spent Grain
13%
Starch
15%
Technology
19%
Trichoderma reesei
13%
Water
23%
Wheat Bran
25%
Xylanase
15%
Chemistry
Food
13%
Hydrolysis
10%
Lignin
13%
Potential
13%
Suberin
20%