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