Keyphrases
Physical Properties
100%
Whole Wheat Flour
100%
White Flour
100%
Frozen Bread
100%
Wheat Flour Fortification
100%
Bread
85%
Shelf Life
57%
Quality of Life
28%
Health Benefits
28%
Oat Flour
28%
Frozen Storage Time
28%
Part-baked Bread
28%
Weight Loss
14%
Bioactive Compounds
14%
Growing Markets
14%
Peak Viscosity
14%
Nutritional Value
14%
Sensory Properties
14%
Production Industry
14%
Oat Grain
14%
Water Absorption
14%
Pasting Temperature
14%
Dietary Fiber
14%
Dough
14%
Glucan
14%
Wheat Flour
14%
Stability Time
14%
Dough Development Time
14%
Dough Stability
14%
Final Viscosity
14%
Bread Production
14%
Long Shelf Life
14%
Nutrition Quality
14%
Bread Technology
14%
Increased Demand
14%
Flour Modification
14%
Food Science
Frozen Storage
28%
Baked Bread
28%
Bread Production
14%
Dough Development Time
14%