Medicine & Life Sciences
(1-6)-alpha-glucomannan
14%
Amaranthus
26%
Amylases
7%
Amylopectin
13%
Amylose
44%
Anthocyanins
5%
Antioxidants
22%
Betacyanins
15%
Breeding
6%
Cheese
5%
Color
6%
Cooking
9%
Fagopyrum
7%
Flour
26%
Food
10%
Gels
14%
Genetic Variation
9%
Genotype
10%
Hardness
7%
Hordeum
16%
Hot Temperature
14%
Ipomoea batatas
10%
Medicinal Plants
7%
Milk
5%
Ointments
8%
Oryza
48%
Phaseolus
7%
Polyphenols
9%
Proteins
7%
Solanum tuberosum
13%
Sorghum
9%
Spices
8%
Sri Lanka
6%
Starch
100%
succinic anhydride
5%
Tea
5%
Temperature
13%
Triticum
29%
Vigna
9%
Viscosity
21%
Water
5%
Zea mays
18%
Agriculture & Biology
amaranth starch
5%
Amaranthus
15%
amylose
27%
antioxidant activity
6%
antioxidants
13%
barley
6%
beans
6%
betacyanins
10%
bioactive compounds
6%
buckwheat
6%
cooking quality
5%
corn starch
12%
extracts
7%
flour
9%
functional properties
9%
gelatinization
8%
gelatinization temperature
11%
gels
10%
genetic variation
6%
genotype
8%
glutinous rice
8%
hardness
6%
konjac mannan
8%
landraces
6%
mung beans
5%
noodles
21%
Oryza sativa
6%
pasting properties
27%
phenolic compounds
6%
physical properties
7%
physicochemical properties
20%
pigments
5%
polyphenols
7%
proteins
5%
retrogradation
6%
rheological properties
7%
rice
14%
rice flour
6%
rice starch
15%
spices
5%
Sri Lanka
6%
starch
41%
starch granules
8%
sweet potato starch
6%
texture
6%
thermal properties
8%
viscosity
16%
wheat
7%
wheat flour
6%
wheat starch
8%
Chemical Compounds
Amaranth
5%
Amylopectin
10%
Amylose
25%
Antioxidant Agent
12%
Food
6%
Gel
9%
Glucomannan
11%
Phenolic Antioxidant
5%
Protein
6%
Rheology
5%
Starch
72%