Medicina y ciencias biológicas
Zea mays
100%
Starch
91%
Hot Temperature
62%
Ointments
33%
Freezing
30%
Temperature
29%
Gels
24%
Viscosity
21%
Heating
21%
Cooking
12%
Elastic Modulus
11%
Mexico
10%
Kinetics
7%
Food
7%
Agricultura y biología
thermal properties
79%
starch
58%
corn
50%
gelatinization temperature
36%
total solids
22%
enthalpy
21%
melting
20%
gels
20%
cooling
17%
heat
16%
viscosity
15%
viscoelasticity
13%
melting point
10%
rheological properties
10%
modulus of elasticity
9%
cooking
9%
statistical analysis
8%
Mexico
8%
sampling
7%
kinetics
6%
Ciencias ambientales y de la tierra
starch
85%
maize
71%
gel
25%
melting
23%
enthalpy
20%
viscosity
15%
temperature
15%
cooling
14%
heating
14%
viscoelasticity
12%
elastic modulus
10%
statistical analysis
8%
food
6%
kinetics
6%
chemical
4%
Química
Starch
74%
Enthalpy of Melting
26%
Gel
18%
Cooling
17%
Viscoelasticity
12%
Rheology
9%
Melting Point
8%
Food
7%
Application
3%