INIS
proteins
100%
fibers
57%
rye
40%
gelation
40%
gels
33%
3d printing
25%
ph value
24%
food
23%
heat
23%
air
22%
classification
22%
cereals
22%
rice
20%
milling
20%
rapeseed
20%
milk products
20%
wheat
20%
calcium additions
20%
flour
20%
baking
15%
solubility
13%
comparative evaluations
13%
stability
12%
raw materials
10%
streams
10%
interactions
10%
values
10%
shape
10%
milk
10%
presses
10%
levels
10%
Keyphrases
Phytase
40%
Bran
33%
Protein Fibers
31%
Fiber-rich
30%
Bran Fractions
26%
3D Printing
25%
Gelation Properties
22%
Soluble Dietary Fiber
22%
Air Classification
21%
Cereals
20%
Dietary Fiber
20%
Milk Powder
20%
Whole Grain
20%
Rye Flour
20%
Rice Bran
20%
Textural Features
20%
Heat-induced Gelation
20%
Alkaline Condition
20%
Gelation
20%
Techno-functional Characteristics
20%
Rye Bran
20%
Wheat Bran
20%
Rapeseed
20%
Calcium Addition
20%
Ultrafine Milling
20%
Protein Solubility
12%
Gelling Ability
11%
Plant Parts
10%
Food Materials
10%
Legumes
10%
Nutritional Value
10%
Food Uses
10%
PhD Studies
10%
Snack Foods
10%
Printing Pastes
10%
Milk
10%
Protein-rich
10%
Food Science
Bran
60%
Protein Solubility
33%
Techno-functional
30%
Gelation Properties
26%
Bran Fractions
26%
Dietary Fiber
23%
Dried Milk
20%
Rye Flour
20%
Press Cake
20%
Nutritive Value
20%
Confocal Microscopy
20%
Soluble Dietary Fiber
20%
Rye Bran
20%
Phytic Acid Content
16%
Gel Properties
13%
Food Uses
10%
Weak Gel
10%
Protein Surface Hydrophobicity
10%
Plant-Based Food
10%
Technological Functionality
10%
Dry Matter Content
10%
Water Holding Capacity
10%
