Keyphrases
Amylase
12%
Breakdown Temperature
12%
Conversion Rate
37%
Crystallization Zone
12%
Degree of Crystallinity
12%
Enzymatic Method
12%
Enzymolysis
100%
Fourier Transform Infrared Spectroscopy (FT-IR)
12%
Gelatinization
25%
Glucoamylase
12%
High Energy
12%
High Time
12%
High-frequency Ultrasound
100%
Liquefaction
12%
Multiple Liquefaction
25%
Ordered Structure
12%
Pasting Properties
12%
Peak Viscosity
12%
Power Density
12%
Pretreatment Conditions
12%
Property Analysis
12%
Reducing Sugar
25%
Saccharification
25%
Scanning Electron Microscopy
12%
Setback Viscosity
12%
Simultaneous Saccharification
12%
Sonication Time
12%
Starch
25%
Starch Concentration
12%
Starch Conversion
12%
Starch Granules
12%
Sweet Potato Starch
100%
Thermal Analysis
12%
Ultrasound
25%
Ultrasound Parameters
12%
Ultrasound Pretreatment
37%
Ultrasound-assisted Enzymatic Hydrolysis
12%
X-ray Diffraction (XRD) Analysis
12%
Food Science
Fourier Transform Infrared Spectroscopy
100%
Scanning Electron Microscopy
100%