Agriculture & Biology
bran
100%
Weissella confusa
72%
extrusion
64%
bioprocessing
61%
dextran
55%
dietary fiber
54%
crackers
47%
arabinoxylan
46%
rye bran
45%
ingredients
45%
galactooligosaccharides
39%
fermentation
37%
rye
33%
fiber content
33%
acidification
32%
sweetness
32%
syrups
32%
foods
32%
exopolysaccharides
31%
flavor
31%
lactic acid bacteria
31%
baking
30%
starter cultures
30%
faba beans
30%
wheat bran
30%
odor compounds
30%
texture
29%
plant proteins
29%
enzymatic hydrolysis
27%
foams
26%
peas
24%
maltol
22%
odors
21%
galactosidases
21%
pretreatment
20%
enzymes
19%
sugars
18%
viscosity
18%
microorganisms
18%
antioxidants
18%
flour
17%
breads
16%
air flow
14%
raw materials
14%
Lactobacillus brevis
14%
dry milling
14%
hardness
14%
bakers yeast
13%
strawberries
13%
sugar content
13%
Medicine & Life Sciences
Dietary Fiber
84%
Food Ingredients
77%
arabinoxylan
66%
Dextrans
61%
Fermentation
56%
Secale
49%
Edible Grain
42%
Galactosidases
41%
Lactobacillales
41%
Plant Proteins
40%
Peas
39%
Bread
35%
Flour
35%
Hydrolysis
32%
Viscosity
29%
Weissella
26%
Enzymes
25%
Cooking
21%
Antioxidants
20%
Temperature
19%
Food
19%
Pea Proteins
19%
Endosperm
17%
Hardness
17%
Water
16%
Triticum
15%
Peptide Hydrolases
13%
Health
13%
Neosartorya
13%
Carbohydrates
12%
Glutens
11%
Economics
10%
potassium hydroxide
10%
Saccharomyces cerevisiae
10%