INIS
applications
14%
avena
10%
barley
18%
bread
15%
cell wall
10%
cereals
23%
comparative evaluations
16%
concentration
20%
distribution
10%
drying
10%
enzymes
10%
extraction
15%
fatty acids
11%
fermentation
17%
fibers
24%
flavor
12%
flour
19%
food
37%
fractionation
16%
germination
13%
hydrolysis
17%
linoleic acid
19%
lipids
45%
milling
16%
oats
100%
oxidation
22%
phenols
19%
potatoes
13%
processing
10%
production
17%
proteins
32%
raw materials
14%
residues
10%
rye
22%
slurries
10%
stability
16%
starch
14%
storage
18%
water
12%
water content
13%
wheat
37%
xylanase
12%
Keyphrases
Arabinoxylan
10%
Avena Sativa
10%
Barley
13%
Beta-glucan
18%
Bran
30%
Bread
13%
Cereals
11%
Dehulling
12%
Dietary Fiber
12%
Dry Fractionation
13%
Flour
16%
Germination
14%
Glucan
30%
Hexanal
10%
Linoleic Acid
12%
Lipids
32%
Oat Bran
13%
Oat Groats
11%
Oat Products
20%
Phenolic Compounds
20%
Sensory Attributes
12%
Sensory Profile
12%
Slurry
13%
Suberin
13%
Volatile Compounds
12%
Wheat Bran
23%
Whole Grain
10%