Food Science
Starch
100%
Glycemic Response
59%
Wheat Flour
59%
Functional Food
59%
Probiotics
59%
Synbiotic
59%
Starch Digestibility
51%
Chickpea
31%
Dietary Fiber
31%
Staple Food
23%
White Bread
23%
Barriers to Consumption
19%
Swelling Power
19%
Techno-functional
19%
Food Applications
19%
Food Ingredient
19%
Water Holding Capacity
19%
Glycemic Index
19%
Available Carbohydrates
11%
Bread Texture
11%
Legume Flour
11%
Product Quality
11%
Resistant Starch
11%
High Glycemic Index
11%
Palatability
11%
Starch Gelatinization
11%
Gelatinization
11%
Whole Wheat Bread
11%
Medicine and Dentistry
Randomized Controlled Trial
59%
Systematic Review
59%
Probiotics
59%
Meta-Analysis
59%
Chronic Constipation
59%
Synbiotic
59%
Nursing and Health Professions
Confidence Interval
59%
Systematic Review
59%
Chronic Constipation
59%
Meta Analysis
59%
Quality of Life
11%
Constipation
11%
Dietary Management
11%
