Agricultural and Biological Sciences
Dough
100%
Faba Beans
66%
Lactic Acid Bacteria
50%
Bioprocessing
33%
Weissella confusa
33%
Dextran
33%
Peptide
33%
Raffinose
33%
Antinutritional Factor
33%
Weissella cibaria
33%
Proteolysis
33%
Pediococcus pentosaceus
33%
Foods
33%
Strains
33%
Enzymes
16%
Exopolysaccharide
16%
Sucrose
16%
Phytic Acid
16%
Amino Acids
16%
Leuconostoc
16%
Oligosaccharide
16%
Antioxidant Activity
16%
Legume
16%
Flour
16%
Chemistry
Lactic Acid
50%
Strain
50%
Food
50%
Protein
33%
Peptide
33%
Raffinose
33%
Dextran
33%
Application
33%
Protein Hydrolysis
33%
Metabolic
16%
Oligosaccharide
16%
Sucrose
16%
Exopolysaccharide
16%
Antioxidant Capacity
16%
Concentration
16%
Time
16%
Degradation
16%
Viscosity
16%
Acid
16%
Amino Acid
16%
Biochemistry, Genetics and Molecular Biology
Lactic Acid Bacterium
50%
Peptide
33%
Raffinose
33%
Protein Catabolism
33%
Dextran
33%
Pediococcus pentosaceus
33%
Phytic Acid
16%
Degradation
16%
Lysozyme
16%
Oligosaccharide
16%
Antioxidant Activity
16%
Bacterial Strain
16%
Time
16%
Processing
16%
Aptitude
16%
Adaptation
16%
Immunology and Microbiology
Lactic Acid Bacterium
50%
Protein Degradation
33%
Pediococcus pentosaceus
33%
Phytic Acid
16%
Bacterial Strain
16%
Degradation
16%
Viscosity
16%
Leuconostoc
16%
Antioxidant Activity
16%
Time
16%
Processing
16%
Adaptation
16%
Aptitude
16%
Food Science
Digestible Protein
33%
Kimchi
33%
Starter Culture
33%
Food Fortification
16%
Flour
16%