Food Science
Sensation
83%
Brown Rice
83%
Springiness
83%
Texture Profile Analysis
83%
Cohesiveness
83%
Starch
83%
Gelatin
83%
Acidification
83%
Enzymatic Hydrolysis
83%
Amaranth Flour
83%
Rice Flour
83%
Gluten
83%
Sensory Quality
83%
Cellulase
55%
Gluten Free Food
41%
Amaranth
41%
DPPH Radical
41%
Textural Parameters
27%
Camembert Cheese
27%
Gouda
27%
Processed Cheese
27%
Gumminess
27%
Spreadable
27%
Asian Rice
27%
Ripened Cheese
27%
Texture Profile
27%
Cheddar
27%
Overall Liking
20%
Fat Content
20%
Nutritional Properties
20%
Agricultural and Biological Sciences
Nostoc commune
100%
Microorganism
83%
Gluconeogenesis
83%
Nostoc
83%
Vaccinium corymbosum
83%
Data Processing
83%
Pretreatment
83%
Botrytis
83%
Schinus molle
83%
Minimum Inhibitory Concentration
41%
Cellulase
31%
Nutritive Value
27%
Vaccinium myrtillus
27%
Bilberry
27%
Antioxidant
27%
Bioethanol
20%
Hemicellulose
20%
Sulfuric Acid
10%
Bioconversion
10%
Fruit Products
10%
Vegetable Products
10%
High-Value Products
10%
Social Sciences
Virtual University
83%
University Students
83%
Correlation Coefficient
83%
Shared Value
83%
Affective Dimension
41%
Competitive Advantage
27%
Study Program
27%
Peru
27%
Lockdown
27%
Social Capital
20%
Teacher Attitudes
20%