Food Science
Starch
100%
Gelatinization
50%
Koji
37%
Starch Gelatinization
27%
Differential Scanning Calorimetry
22%
Starch Digestibility
20%
Intestinal Digestion
16%
Plant-Based Food
16%
Savory
16%
In Vitro Digestibility
16%
Glycemic Index
16%
Starch Granule
12%
Wheat Flour
11%
Starch Digestion
11%
Chickpea
9%
Hydrothermal Processing
9%
Amylose
7%
Whole Wheat
5%
Starch Content
5%
Hydrolysis Index
5%
Legume Protein
5%
Glucose Blood Level
5%
Electron Microscopy
5%
Resistant Starch
5%
Dietary Fiber
5%
Human Diet
5%
High Glycemic Index
5%
Macronutrient
5%
Functional Ingredients
5%
Biochemistry, Genetics and Molecular Biology
Starch
66%
Koji
50%
Infrared Radiation
16%
Arabidopsis
16%
Enzyme Kinetics
16%
Maltose
16%
Surface Area
16%
Principal Component Analysis
8%
Agricultural and Biological Sciences
Differential Scanning Calorimetry
22%
Surface Area
16%
Alpha-Amylase
16%
Psyllium
16%
Magnetic Resonance Imaging
16%
Glucan
11%
Gelatinization Temperature
8%
Amylose
8%
Wheat Starch
8%
Enzymatic Hydrolysis
5%
Bioethanol
5%
Placebo
5%
