Food Science

1. Starch 100%
2. Chickpea 79%
3. Dietary Fiber 53%
4. Koji 51%
5. White Bread 39%
6. Chickpea Flour 39%
7. Starch Digestibility 32%
8. Glucose Blood Level 25%
9. Hydrothermal Processing 25%
10. Macronutrient 24%
11. Insulin 23%
12. Human Diet 21%
13. Glycemic Index 19%
14. Food Structure 19%
15. Intestinal Digestion 19%
16. Iron 19%
17. Amino Acid 19%
18. Digestibility 16%
19. Plant-Based Food 15%
20. Enriched Bread 11%
21. Healthy Diet 9%
22. Consumer demand 9%
23. Caloric Value 9%
24. Wheat Flour 9%
25. Gelatinization 8%
26. Glycemic Response 8%
27. Incremental Area under the Curve 7%
28. Retrogradation 7%
29. Barriers to Consumption 6%
30. Swelling Power 6%
31. Techno-functional 6%
32. Hydrolysis Index 6%
33. Whole Wheat 6%
34. Legume Protein 6%
35. Ready Meals 6%
36. Starch Digestion 6%