INIS
proteins
100%
wheat
71%
food
66%
enzymes
50%
production
47%
oats
45%
fibers
41%
rye
41%
fermentation
36%
bread
28%
flour
26%
in vitro
24%
comparative evaluations
22%
water
21%
cell wall
18%
xylanase
17%
phenols
16%
particle size
16%
finland
15%
extrusion
15%
flavor
14%
processing
14%
stability
14%
carbohydrates
14%
solubility
14%
modifications
14%
milling
14%
biomass
13%
cereals
13%
streams
12%
ph value
12%
trichoderma reesei
12%
gels
11%
moisture
11%
chains
11%
tools
11%
values
11%
fungi
11%
fractionation
10%
beans
10%
endosperm
10%
rapeseed
10%
water content
10%
hydrolysis
10%
levels
10%
presses
10%
reduction
10%
cross-linking
10%
viscosity
10%
molecular weight
10%
Keyphrases
Bran
53%
Wheat Bran
44%
Bioprocess
31%
Rye Bran
28%
Dietary Fiber
25%
Arabinoxylan
22%
Finland
16%
Bread
16%
Xylanase
15%
Glucan
14%
Flour
13%
Techno-functional Properties
13%
Extrudates
13%
Oat Flour
12%
Carbohydrates
11%
Dry Fractionation
11%
Enzymatic Modification
11%
Plant Protein
11%
Tyrosinase
11%
Food Ingredients
11%
Oat Bran
10%
Physicochemical Properties
10%
Transglutaminase
10%
Rapeseed
10%
Whole Grain
10%
Food Science
Bran
76%
Dietary Fiber
28%
Arabinoxylan
26%
Rye Bran
24%
Whole Wheat Bread
17%
Extrudate
15%
Press Cake
12%
Food Ingredient
12%
Oat Flour
11%
Protein Solubility
11%
Techno-functional Properties
11%
Insulin
10%
