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