Agricultural and Biological Sciences
Grains
100%
Oat
83%
Germination
66%
Endosperm
33%
Beta-Glucan
33%
Milling
33%
Sensory Properties
16%
Measurement
16%
Light Microscopy
16%
Cultivar
16%
Cells
16%
Foods
16%
Starch
16%
Flavor
16%
Varieties
16%
Hulls
16%
Cooking
16%
Chemistry
Crystalline Texture
66%
Procedure
66%
Microstructure
50%
Glucan
33%
Analytical Method
33%
Starch
33%
Energy
33%
Hardness
33%
Structure
33%
Heating
33%
Optical Microscopy
16%
Extrusion
16%
Cell Wall Structure
16%
Food
16%
Degradation
16%
Flavouring Agent
16%
Biochemistry, Genetics and Molecular Biology
Germination
66%
Hardness
33%
Beta-Glucan
33%
Processing
33%
Energy
33%
Heating
33%
Degradation
16%
Cultivar
16%
Gelatinization
16%
Cooking
16%
Analytical Method
16%
Flavor
16%
Pharmacology, Toxicology and Pharmaceutical Science
Oat
83%
Starch
33%
Microscopy
16%
Food Ingredient
16%
Food Science
Starch Gelatinization
16%
Cereal
16%