Agriculture & Biology
Thinopyrum intermedium
100%
Thinopyrum intermedium subsp. intermedium
99%
blended foods
67%
wheat flour
66%
rheological properties
63%
flour
26%
pasting properties
20%
gluten
18%
torque
13%
thiols
11%
wheat
11%
dough development
8%
wheat gluten
7%
protein solubility
7%
perennial grasses
6%
graphs
6%
proximate composition
6%
proteins
5%
fiber content
5%
strength (mechanics)
5%
agronomic traits
5%
solubility
5%
microstructure
5%
dietary fiber
4%
viscosity
4%
protein content
4%
kinetics
3%
temperature
2%
sampling
2%
Medicine & Life Sciences
Flour
84%
Triticum
77%
Glutens
53%
Torque
23%
Sulfhydryl Compounds
23%
Solubility
21%
Protein Aggregates
13%
Poaceae
13%
Equipment and Supplies
12%
Proteins
11%
Viscosity
11%
Kinetics
7%
Temperature
7%
Maintenance
7%
Chemical Compounds
Rheology
57%
Torque
32%
Protein
26%
Thiol
21%
Fiber
16%
Solubility
16%
Microstructure
8%
Strength
8%
Environment
7%
Amount
5%
Time
4%