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