Keyphrases
Weissella Confusa
100%
Bioprocess
100%
Dough
100%
Faba Bean
100%
Weissella Cibaria
100%
Pediococcus Pentosaceus
100%
Leuconostoc Kimchii
100%
Raffinose
50%
Anti-nutritional Factors
50%
In Vitro Digestibility
50%
Proteolysis
50%
Kimchi
50%
Exopolysaccharide
25%
Flour
25%
Viscosity
25%
Phytic Acid
25%
Incubation
25%
Amino Acids
25%
Lactic Acid Bacteria
25%
Leuconostoc
25%
Oligosaccharides
25%
Antioxidant Activity
25%
Food Production
25%
Food Applications
25%
Adaptive Capacity
25%
Starter Culture
25%
Legumes
25%
Endogenous Enzymes
25%
Technological Performance
25%
Peptide Release
25%
Dough Processing
25%
Fermented Dough
25%
Indigenous Lactic Acid Bacteria
25%
Food Fortification
25%
Metabolic Performance
25%
Performance Capacity
25%
Lactic Acid Bacteria Strains
25%
INIS
beans
100%
strains
75%
food
75%
lactic acid
75%
bacteria
75%
performance
50%
comparative evaluations
50%
dextran
50%
control
50%
applications
50%
proteins
50%
peptides
50%
in vitro
50%
raffinose
50%
proteolysis
50%
flour
25%
enzymes
25%
production
25%
implementation
25%
substrates
25%
concentration
25%
processing
25%
viscosity
25%
capacity
25%
sucrose
25%
irradiation
25%
phytic acid
25%
incubation
25%
biotechnology
25%
antioxidants
25%
amino acids
25%
oligosaccharides
25%
Food Science
Digestible Protein
100%
Lactic Acid Bacteria
100%
Leuconostoc
100%
Weissella confusa
100%
Weissella cibaria
100%
Pediococcus pentosaceus
100%
Starter Culture
50%
Food Fortification
50%
Antioxidant Capacity
50%
Sucrose
50%
Amino Acid
50%
Exopolysaccharide
50%
Phytic Acid
50%
Food Applications
50%
Endogenous Enzymes
50%
Indigenous Lactic Acid Bacteria
50%