Medicina y ciencias biológicas
Starch
100%
Zea mays
42%
Flour
36%
Musa
33%
Fruit
19%
Plantago
17%
Antioxidants
14%
Chitosan
13%
Mexico
12%
In Vitro Techniques
12%
Seeds
12%
Hot Temperature
11%
Temperature
11%
Glutens
11%
Dietary Fiber
11%
Amylose
10%
Mangifera
10%
Agave
9%
Phaseolus
9%
Lupinus
8%
Rhizopus
8%
Colocasia
8%
Orobanchaceae
8%
Cicer
8%
Food
8%
Pouteria
7%
Water
7%
Jatropha
7%
Glycemic Index
7%
Hydrolysis
7%
Amylopectin
7%
Cooking
6%
Carotenoids
6%
Colletotrichum
6%
Proteins
6%
Growth
6%
Fungi
6%
Carbohydrates
5%
Digestion
5%
Oryza
5%
Manilkara
5%
Anthocyanins
5%
Polyphenols
5%
Volatile Oils
5%
Color
5%
Tagetes
5%
Nanoparticles
5%
Triticum
5%
Agricultura y biología
starch
51%
resistant starch
23%
banana starch
20%
digestibility
18%
tortillas
17%
Mexico
16%
corn
15%
chitosan
14%
fruits
13%
corn starch
13%
flour
12%
extracts
9%
Toxotrypana curvicauda
9%
mangoes
9%
plantain flour
9%
antioxidants
9%
functional properties
8%
banana flour
8%
Lepidoptera
8%
Jatropha curcas
8%
physicochemical properties
8%
dietary fiber
8%
modified starch
8%
bananas
8%
starch granules
7%
amylose
7%
gluten
7%
plantains (fruit)
7%
seeds
7%
in vitro digestibility
7%
Rhizopus stolonifer
7%
chemical composition
6%
pasta
6%
corn flour
6%
glycemic index
6%
Tagetes erecta
6%
Glomerella cingulata
6%
retrogradation
6%
beans
6%
Castilleja
6%
Noctuidae
6%
gelatinization
5%
Musa paradisiaca
5%
thermal properties
5%
taro starch
5%
papayas
5%
spray drying
5%
ingredients
5%
Phaseolus vulgaris
5%
masa
5%
temperature
5%
Spodoptera frugiperda
5%
enthalpy
5%
antioxidant activity
5%
sampling
5%
amylopectin
5%
phenolic compounds
5%
hydrolysis
5%
Tephritidae
5%
Química
Starch
77%
Amylose
10%
Antioxidant Agent
9%
Food
9%
Rheology
7%
Glycemic
6%
Chitosan
6%
Liquid Film
6%
Protein
6%
Amylopectin
5%
Fiber
5%