Connection
Mario Ferruzzi to Bread
This is a "connection" page, showing publications Mario Ferruzzi has written about Bread.
|
|
| |
Connection Strength |
|
 |
|
 |
| |
0.192 |
|
|
|
-
Lipkie TE, Ferruzzi MG, Weaver CM. Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks. Food Funct. 2016 Nov 09; 7(11):4589-4596.
Score: 0.143
-
Xu K, Debelo H, Roman L, Guo M, Ferruzzi MG, Martinez MM. Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds. Food Chem. 2021 Dec 01; 364:130395.
Score: 0.049