Agriculture & Biology
amylose
7%
baked goods
9%
banana flour
100%
bananas
15%
carbohydrates
31%
cooking
57%
dietary fiber
6%
dietary supplements
13%
digestibility
50%
digestion
5%
flour
6%
fruits
9%
heat
4%
heat treatment
50%
ingredients
12%
light microscopy
6%
pasta
9%
pasting properties
8%
polarized light microscopy
10%
powders
6%
resistant starch
65%
sampling
10%
starch
44%
testing
3%
X-ray diffraction
7%
Medicine & Life Sciences
Amylose
8%
Carbohydrates
27%
Cooking
50%
Dietary Fiber
6%
Dietary Supplements
10%
Digestion
4%
Flour
81%
Fruit
9%
Hot Temperature
47%
Microscopy
4%
Musa
89%
Polarization Microscopy
7%
Powders
5%
Starch
70%
X-Ray Diffraction
6%
Engineering & Materials Science
Bakery products
9%
Carbohydrates
43%
Cooking
48%
Diffraction patterns
7%
Fibers
3%
Fruits
11%
Heat treatment
53%
Hot Temperature
2%
Moisture
26%
Optical microscopy
5%
Polarization
4%
Powders
4%
Starch
76%
X ray diffraction
5%
Chemistry
Amount
6%
Amylose
6%
Carbohydrate
25%
Fiber
3%
Heat Treatment
4%
Nutraceutical
12%
Optical Microscopy
4%
Polarization
3%
Starch
57%
Time
1%
X-Ray Diffraction
2%