Medicine & Life Sciences
Chocolate
100%
Starch
76%
Milk
66%
Amylose
38%
Water
25%
Fats
24%
Temperature
22%
Agaricales
21%
Gels
21%
Food
21%
Lactose
21%
Anti-Infective Agents
20%
Persea
19%
Agaricus
19%
Suppositories
19%
Seeds
18%
Zea mays
18%
Sucrose
17%
Color
17%
Crystallization
16%
Candy
15%
Particle Size
14%
Rheology
13%
Oils
13%
Psychology Rejection
13%
Astringents
12%
pullulan
12%
Hot Temperature
12%
Viscosity
11%
Cheese
11%
Polymers
11%
Gelatin
11%
Coffee
11%
Thermal Conductivity
10%
Eragrostis
10%
Drug Delivery Systems
10%
Lactobacillus delbrueckii
9%
Odorants
9%
Freezing
8%
Pectins
8%
Tannins
7%
X-Ray Diffraction
7%
Cacao
7%
Corylus
7%
Ethanol
7%
Sugars
7%
Microscopy
6%
Humidity
6%
Agriculture & Biology
chocolate
53%
milk chocolate
42%
starch
33%
dried milk
28%
flavor
21%
amylose
18%
sensory properties
17%
whole milk
16%
lactose
16%
cocoa powder
16%
imitation cheese
16%
chocolate milk
15%
methodology
14%
mushrooms
14%
bitterness
13%
sucrose
13%
drug delivery systems
12%
gels
12%
water
12%
sweetness
12%
lipid content
11%
dairy beverages
11%
Agaricus bisporus
11%
carrageenan
11%
lipids
11%
coatings
11%
avocados
11%
spinning
10%
corn starch
10%
seed extracts
10%
color
9%
moisture diffusivity
9%
gelatin
8%
Eragrostis tef
8%
liquids
8%
mixers
8%
temperature
8%
magnetic resonance imaging
8%
heat
7%
total suspended solids
7%
particle size distribution
7%
viscosity
7%
rheological properties
7%
crystallization
7%
oils
7%
thermal conductivity
7%
exopolysaccharides
7%
milk
7%
milk flavor
6%
screws
6%
Chemical Compounds
Starch
76%
Amylose
43%
Fat
18%
Pullulan
13%
Antimicrobial Agent
12%
Rheology
10%
Suppository
9%
Cooling
9%
Complexation
7%
Gel
7%
Purity
6%
Nanofiber
6%
Crystallinity
6%
Crystalline Texture
6%
Gelatin
6%
Shear
5%
Mashing
5%
Lingual
5%
Acid
5%
Ergothioneine
5%
Diffusion
5%