Medicin og biovidenskab
Enzyme Activators
100%
Flour
84%
Bread
82%
Triticum
77%
Manihot
50%
glucan 1,4-alpha-maltohydrolase
32%
1-Propanol
24%
Globulins
18%
Amylases
17%
Heating
17%
Salts
14%
Ethanol
13%
Molecular Weight
13%
Hot Temperature
12%
Proteins
5%
Teknik og materialevidenskab
Fractionation
83%
Enzymes
73%
Globulins
59%
Amylases
52%
Propanol
46%
Molecular weight
35%
Ethanol
31%
Salts
29%
Proteins
29%
Chemical activation
28%
Heating
22%
Hot Temperature
15%
Landbrug og biologi
wheat flour
66%
breads
63%
extracts
33%
enzymes
28%
wheat
13%
fractionation
11%
cassava flour
10%
1-propanol
8%
heat
7%
xylanases
7%
cassava
7%
globulins
7%
amylases
6%
flour
6%
ethanol
5%
salts
4%
molecular weight
4%
water
2%
proteins
2%
Kemiske forbindelser
Fractionation
56%
Enhancer
37%
Ethanol
20%
Weight
17%
Protein
13%