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