Agriculture & Biology
sorghum flour
90%
flour
54%
Argentina
52%
physical properties
48%
chemical composition
45%
viscosity
31%
dry milling
30%
pasting properties
22%
gelatinization
22%
enthalpy
21%
amylose
20%
thermal properties
19%
tannins
18%
cluster analysis
18%
principal component analysis
17%
foods
17%
ingredients
16%
physicochemical properties
15%
starch
14%
carbohydrates
13%
color
11%
heat
11%
lipids
10%
temperature
8%
sampling
7%
proteins
6%
Medicine & Life Sciences
Sorghum
100%
Flour
79%
Argentina
72%
Viscosity
21%
Amylose
15%
Hot Temperature
15%
Food
13%
Tannins
12%
Starch
11%
Principal Component Analysis
10%
Cluster Analysis
8%
Carbohydrates
8%
Color
8%
Fats
7%
Temperature
7%
Proteins
3%
Chemistry
Food
42%
Tannic Acid
37%
Amylose
35%
Fat
29%
Starch
27%
Carbohydrate
24%
Enthalpy
23%
Molecular Cluster
19%
Protein
12%
Application
9%