Medicine & Life Sciences
Starch
Triticum
Zea mays
Water
Flour
Viscosity
Heating
Glutens
Avena
Gels
Microwaves
Mentha piperita
Porifera
Temperature
Oryza
Lactoglobulins
Sucrose
Color
Distillation
Volatile Oils
Powders
Hardness
Hot Temperature
Cold Temperature
Particle Size
Cooking
Food
Carrageenan
Dietary Fiber
Ficus
Punicaceae
Meat
Sugars
Sonication
Bread
Daucus carota
Biopolymers
Brassica napus
Seeds
Colloids
Solubility
Raphanus
xanthan gum
Red Meat
Antioxidants
Phytic Acid
Ethanol
Pectins
Olea
Lycopersicon esculentum
Agriculture & Biology
physicochemical properties
starch
wheat starch
hydrodistillation
functional properties
dough
sponge cakes
texture
dates (fruit)
batters
viscosity
corn starch
physical properties
gluten
flakes
starch gels
figs
ohmic heating
sampling
Mentha piperita
water
color
rice starch
heat
lactoglobulins
gels
syrups
powders
hardness
oat flour
sausages
temperature
breads
sensory properties
carrageenan
acetic acid
methodology
cohesion
hydrocolloids
essential oils
microwave cooking
sucrose
sonication
rheology
pomegranate juice
accelerated ripening
wheat bran
tomato pomace
liquid sugar
debittering
Chemical Compounds
Starch
Physicochemical properties
Water
Volatile Oils
Viscosity
Lactoglobulins
Physical properties
Moisture
Biopolymers
Ionic strength
Swelling
Carrageenan
Distillation
Ultrasonics
Turbidity
Isotherms
Sonication
Sorption
Sodium chloride
Antioxidants
Microwaves
Ethanol
Glutens
Cooking
Joule heating
Water absorption
Muramidase
Gels
Acetic Acid
Titration
Thermodynamic properties
Textures
glutenin
succinoglycan
Sucrose
Solubility
Hot Temperature
Mints
Nanoparticles
Dietary Fiber
Color
Temperature
Sodium hydroxide
maltodextrin
Phytic Acid
Pectins
Gliadin
Fruits
Soybean Proteins
Ascorbic Acid