Keyphrases
Bread
100%
Tylosema Esculentum
92%
Marama Bean
92%
Fermentation Temperature
84%
Volatile Compounds
80%
Wheat Bread
73%
Yeast Fermentation
73%
Bread Crumb
73%
Dry Yeast
69%
Phytase
69%
Whole Wheat Bread
67%
Phytase Activity
58%
Yeast Levels
57%
Sourdough
50%
Baker's Yeast
50%
Dough
48%
Lactic Acid Bacteria
46%
Wheat Varieties
46%
Aroma Profile
46%
Fermentation Time
45%
Wheat Sample
40%
Saccharomyces Cerevisiae
38%
Marama
36%
Fermentation
35%
Aroma Compounds
34%
Dynamic Headspace (D-HS)
30%
Flour
30%
Yeast Concentration
30%
Wheat
28%
Extracellular Phytase
28%
Yeast Strains
26%
Gas Chromatography-mass Spectrometry
25%
Storage Stability
23%
Grain-based Foods
23%
Porridge
23%
Carbohydrate Content
23%
Potential Crop
23%
Morama Bean
23%
Crumbs
23%
Arabinan
23%
Bacillus Subtilis (B. subtilis)
23%
Bacteriocin
23%
Rye Sourdough
23%
High Content
23%
Volatile Composition
23%
Arabinose
23%
Fourier Transform Infrared Spectroscopy (FT-IR)
23%
FT-Raman
23%
Odor Activity Value
23%
Bulgur
23%
Food Science
Whole Wheat Bread
100%
Fermentation Temperature
86%
Phytase Activity
75%
Fermentation Time
71%
Sourdough
69%
Volatile Agent
57%
Bread Crumb
57%
Lactic Acid Bacteria
46%
Wheat Dough
46%
Lipid Oxidation
44%
Porridge
34%
Gas Chromatography Mass Spectrometry
30%
Oxidative Stability
30%
Hexanal
28%
Yeast Strains
28%
Pectin
23%
Analysis of Variance
23%
Bitter Taste
23%
Bacteriocins
23%
Sensory Profile
23%
Volatile Composition
23%
Odor Activity Value
23%
Storage Stability
23%
Secondary Oxidation Products
23%
Storage Period
23%
Phytate Content
23%
Carbohydrate Analysis
23%
Gluten-free Bread
23%
Aroma Profile
23%
Phytate
19%
Yeast
17%
Leavening
17%
Bread Dough
17%
