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