Effects on polysaccharides during baking and storage of bread - in vitro and in vivo studies
(1988) In Cereal Chemistry 65(1-8).
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/5d6957cb-27e0-455d-aeab-912ba42e4e96
- author
- Siljeström, Monica ; Björck, Inger LU ; Eliasson, Ann-Charlotte LU ; Lönner, Claes ; Nyman, Margareta LU and Asp, Nils-Georg LU
- organization
- publishing date
- 1988
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Cereal Chemistry
- volume
- 65
- issue
- 1-8
- publisher
- American Association of Cereal Chemists
- ISSN
- 0009-0352
- language
- English
- LU publication?
- yes
- id
- 5d6957cb-27e0-455d-aeab-912ba42e4e96
- date added to LUP
- 2018-11-08 18:20:54
- date last changed
- 2020-06-25 18:37:06
@article{5d6957cb-27e0-455d-aeab-912ba42e4e96, author = {{Siljeström, Monica and Björck, Inger and Eliasson, Ann-Charlotte and Lönner, Claes and Nyman, Margareta and Asp, Nils-Georg}}, issn = {{0009-0352}}, language = {{eng}}, number = {{1-8}}, publisher = {{American Association of Cereal Chemists}}, series = {{Cereal Chemistry}}, title = {{Effects on polysaccharides during baking and storage of bread - in vitro and in vivo studies}}, volume = {{65}}, year = {{1988}}, }