Patrick Gerard to Cacao
This is a "connection" page, showing publications Patrick Gerard has written about Cacao.
Connection Strength
0.096
-
Chocolate milk and the Hispanic consumer. J Food Sci. 2007 Nov; 72(9):S666-75.
Score: 0.071
-
Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages. J Food Sci. 2012 Aug; 77(8):S282-7.
Score: 0.025
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.