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