INIS
proteins
100%
wheat
76%
food
65%
enzymes
52%
oats
45%
production
44%
rye
44%
fibers
43%
fermentation
35%
bread
29%
in vitro
25%
flour
25%
comparative evaluations
23%
water
22%
cell wall
19%
xylanase
18%
phenols
17%
particle size
17%
finland
16%
extrusion
16%
flavor
15%
processing
15%
carbohydrates
15%
solubility
15%
modifications
15%
milling
15%
cereals
14%
stability
13%
gels
12%
moisture
12%
chains
12%
tools
11%
values
11%
ph value
11%
fractionation
11%
beans
11%
endosperm
11%
water content
11%
presses
10%
rapeseed
10%
reduction
10%
cross-linking
10%
viscosity
10%
biomass
10%
molecular weight
10%
metabolites
10%
Keyphrases
Bran
56%
Wheat Bran
47%
Bioprocess
33%
Rye Bran
30%
Dietary Fiber
27%
Arabinoxylan
23%
Finland
17%
Bread
17%
Xylanase
16%
Glucan
15%
Flour
14%
Techno-functional Properties
14%
Extrudates
14%
Oat Flour
13%
Carbohydrates
12%
Dry Fractionation
12%
Enzymatic Modification
12%
Plant Protein
12%
Tyrosinase
11%
Food Ingredients
11%
Oat Bran
11%
Physicochemical Properties
11%
Transglutaminase
10%
Rapeseed
10%
Whole Grain
10%
Trichoderma Reesei
10%
Enzymatic Hydrolysis
10%
Food Production
10%
Food Science
Bran
80%
Dietary Fiber
28%
Arabinoxylan
27%
Rye Bran
26%
Whole Wheat Bread
18%
Extrudate
16%
Press Cake
13%
Food Ingredient
13%
Oat Flour
12%
Protein Solubility
12%
Techno-functional Properties
11%
Insulin
10%
Solubilization
10%
Vegetable Protein
10%
Enzymatic Hydrolysis
10%
Oat Bran
10%
