Engineering & Materials Science
Amylopectins
47%
Composite materials
14%
Cooking
29%
Crystalline materials
26%
Differential scanning calorimetry
28%
Food processing
34%
Gels
52%
Hardness
19%
Lipids
33%
Microscopic examination
27%
Physicochemical properties
97%
Starch
62%
Temperature
10%
Textures
60%
Viscosity
20%
X ray diffraction analysis
31%
Agriculture & Biology
amylopectin
8%
amylose
15%
cooking quality
8%
crystal structure
7%
differential scanning calorimetry
7%
digestibility
6%
flour
68%
food processing wastes
12%
gels
10%
hardness
6%
microscopy
6%
noodles
95%
pasting properties
25%
physicochemical properties
59%
resistant starch
9%
rice
49%
rice flour
18%
starch
5%
texture
18%
viscosity
5%
X-radiation
6%
Medicine & Life Sciences
Amylopectin
11%
Amylose
21%
Cooking
8%
Differential Scanning Calorimetry
8%
Flour
100%
Food Handling
9%
Gels
11%
Hardness
8%
Microscopy
5%
Oryza
90%
Starch
15%
Viscosity
7%
X-Rays
5%