Landbrug og biologi
blended foods
69%
compression molding
16%
cooking quality
28%
dietary fiber
54%
extensibility
32%
fractionation
22%
mechanical properties
47%
particle size distribution
29%
pasta
81%
pea protein
18%
peas
58%
Pisum sativum
66%
polymerization
36%
protein isolates
15%
proteins
22%
Medicin og biovidenskab
Cooking
40%
Dietary Fiber
79%
Molecular Structure
19%
Particle Size
34%
Pea Proteins
30%
Peas
94%
Polymerization
50%
Proteins
24%
Temperature
23%
Teknik og materialevidenskab
Biomarkers
40%
Diodes
30%
High performance liquid chromatography
50%
Metabolites
44%
Metabolomics
100%
Principal component analysis
61%
Wavelength
28%