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