Agricultura y biología
in vitro digestibility
95%
corn starch
85%
physicochemical properties
63%
oxidation
59%
air
52%
starch
46%
heat
45%
modified starch
40%
temperature
32%
resistant starch
19%
gelatinization temperature
19%
starch gels
18%
enthalpy
17%
X-ray diffraction
15%
solubility
14%
granules
13%
digestibility
13%
viscosity
12%
electrons
11%
Medicina y ciencias biológicas
Zea mays
100%
Starch
91%
Heating
86%
Air
64%
Temperature
58%
In Vitro Techniques
35%
X-Ray Diffraction
8%
Fourier Analysis
8%
Hydroxyl Radical
8%
Viscosity
7%
Solubility
7%
Gels
6%
Electrons
5%
Química
Starch
74%
Oxidation Reaction
36%
Carbonyl Group
13%
Enthalpy
5%
Crystallinity
5%
Pore
4%
Solubility
4%
Gel
4%
Fourier Transform Infrared Spectroscopy
4%
Modification
4%
Electron Particle
3%
X-Ray Diffraction
3%
Molecule
2%
Surface
2%