Agriculture & Biology
bread dough
75%
dough
67%
aeration
48%
bubbles
36%
wheat
30%
breads
27%
bran
26%
seeds
26%
gases
23%
flour
17%
rheology
16%
Cicer arietinum
16%
pomace
15%
mixers
15%
particle size distribution
15%
biorefining
14%
dietary fiber
14%
oats
13%
particle size
12%
seed coat
12%
dry milling
11%
cotyledons
10%
ingredients
10%
foodways
10%
breadmaking
9%
hardness
9%
wheat bran
9%
black currants
9%
water content
8%
arabinoxylan
8%
chemical composition
8%
pectins
8%
bioethanol
8%
oligosaccharides
8%
starch
8%
foams
7%
headspace analysis
7%
texture
7%
methodology
7%
oat bran
7%
human development
7%
dough development
6%
baking
6%
pigeon peas
6%
deaeration
6%
sugars
6%
genotype
6%
chickpeas
6%
energy
5%
carbon dioxide
5%
Medicine & Life Sciences
Bread
100%
Triticum
63%
Gases
39%
Flour
34%
Particle Size
30%
Cicer
29%
Edible Grain
27%
Dietary Fiber
26%
Avena
24%
Pressure
22%
Seeds
21%
Food
19%
Rheology
18%
arabinoxylan
17%
Hardness
13%
Cotyledon
13%
Pectins
13%
Starch
13%
Endosperm
11%
Sugars
11%
Water
10%
Carbon Dioxide
9%
Oligosaccharides
9%
Air
9%
Fruit
8%
Food Technology
8%
bagasse
8%
Genotype
7%
Trichomes
7%
Food Ingredients
7%
Vacuum
6%
Saccharum
6%
Uronic Acids
6%
Surface Tension
6%
Direction compound
6%
Polysaccharides
6%
Growth
6%
Ethanol
5%
Temperature
5%
muramyl-NAc-(pentapeptide)pyrophosphoryl-undecaprenol
5%
Glutens
5%
Oryza
5%
Rhizopus
5%
Monosaccharides
5%
aleurone
5%
Engineering & Materials Science
Bioethanol
22%
Chemical engineering
19%
Ethanol
18%
Gases
17%
Breadmaking
17%
Particle size analysis
16%
Economics
16%
Particle size
13%
Process engineering
12%
Environmental impact
10%
Moisture
10%
Bakery products
8%
Hardness
8%
Characterization (materials science)
8%
Fruits
7%
Bagasse
7%
Degassing
7%
Carbon dioxide
7%
Fibers
7%
Finite difference method
6%
Engineers
6%
Screening
6%
Value engineering
6%
Sugars
6%
Fractionation
6%
Textures
5%
Raw materials
5%
Industry
5%
Seed
5%
Biofuels
5%
Flow of solids
5%
Hot Temperature
5%
Pectins
5%
Bioconversion
5%
Starch
5%
Students
5%
Ecodesign
5%
Biodiesel
5%
Sustainable development
5%