Food Science
Cassava Flour
66%
Potato Flour
66%
Starch
66%
Rheological Property
50%
Carotene
44%
Digestibility
38%
Sensation of Taste
37%
Shelf Life
33%
Gluten-free Bread
33%
Gelatin
33%
Composite Flour
33%
Nutrition
33%
Coliform Bacterium
33%
Breakfast Cereal
33%
Finger Millet
33%
Dairy Product
33%
Egg
33%
Amino Acid
33%
Cassava
33%
Nonthermal Processing
33%
Food Applications
33%
Consumer Acceptance Test
33%
Flaxseed
33%
Equilibrium Moisture Content
23%
Water Activity
23%
Vitamin A
23%
Escherichia coli
22%
Scanning Electron Microscopy
21%
Sensory Attributes
20%
Ash Content
20%
Sensory Evaluation
20%
Protein Content
20%
Solar Drying
20%
Phenolic Compound
16%
Sodium
16%
Tiger Nut Milk
16%
Cooking Loss
16%
Protein Glutamine Gamma Glutamyltransferase
16%
Hydrophilicity
16%
Starch Granule
16%
Dough Stability
16%
Dough Development
16%
Wheat Products
16%
Apple Slices
16%
Wheat Flour
16%
Gluten
16%
Gluten Free Food
16%
Millet Flour
16%
Bitter Taste
16%
Flat Breads
16%
Overall Liking
16%
Bread Samples
16%
9-Point Hedonic Scale
16%
Flour Samples
12%
Pasting Properties
11%
Dairy Consumption
11%
Enterococcus
11%
Fermented Milk
11%
Microbiological Quality
11%
Cow Milk
11%
Yogurt
11%
Streptococcus
11%
Milk Production
11%
Carbohydrate Analysis
8%
Thermal Food Processing
8%
Nutritional Analysis
8%
Natural Food
8%
Food Formulation
8%
High Water Absorption
8%
Bioactive Properties
8%
High Moisture Content
8%
Agricultural and Biological Sciences
Solenostemon
33%
Ethyl Acetate
33%
Coliform Bacterium
33%
Dairy Product
33%
Malus domestica
33%
Alcohol Dehydrogenase
33%
Nitrite
33%
Young Adults
33%
Focus Group
33%
Flat Breads
33%
Escherichia coli
22%
Reproductives
22%
Amylopectin
16%
Tuber Crops
16%
Breed
16%
Amylose
16%
Sodium Nitrite
16%
Cultivar
16%
Milk Production
11%
Principal Component Analysis
11%
Fermented Milk
11%
Decision Making
11%
Panicum miliaceum
11%
Yogurt
11%
Cheeses
11%
Cross-Sectional Study
11%
Dairy Consumption
11%
Klebsiella pneumoniae
11%
Enterococcus
11%
Streptococcus
11%
Prevalence
11%
Cow Milk
11%
Psychology
Adolescence
100%
Caregiver
33%
Consciousness
33%
Subjective Value
33%
Psychometrics
22%
Principal Component Analysis
16%
Decision Making
16%
Perfectionism
16%
Positive Body Image
13%
Secure Attachment
11%
Toddlers
11%
Narrative
11%
Work Environment
11%
Socioemotional Development
11%
Thematic Analysis
11%
Emotion Regulation
7%
Close Relationship
7%
Mixed Methods
6%
Shame
6%
Negative Emotion
6%
Sex Education
6%