Food factors affecting the glycaemic index of foods. Can we expect different effects of different low GI foods?
(2003) “Glycemic Index – what are we trying to quantify and what are we really measuring”
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/779620
- author
- Östman, Elin LU and Björck, Inger LU
- organization
- publishing date
- 2003
- type
- Contribution to conference
- publication status
- published
- subject
- conference name
- “Glycemic Index – what are we trying to quantify and what are we really measuring”
- conference dates
- 0001-01-02
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- ef7cdc6f-9267-4ef7-8ef7-615bebe47013 (old id 779620)
- date added to LUP
- 2016-04-04 13:48:07
- date last changed
- 2018-11-21 21:16:22
@misc{ef7cdc6f-9267-4ef7-8ef7-615bebe47013, author = {{Östman, Elin and Björck, Inger}}, language = {{eng}}, title = {{Food factors affecting the glycaemic index of foods. Can we expect different effects of different low GI foods?}}, year = {{2003}}, }