Inger Björck (Former)
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- 2000
-
Mark
Low glycaemic-index foods
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
An Examination of the Possibility of Lowering the Glycemic Index of Oat and Barley Flakes by Minimal Processing
(
- Contribution to journal › Article
-
Mark
Can fermentation be used as method for lowering the glycaemic index of certain food products?
(
- Contribution to journal › Published meeting abstract
-
Mark
Carbohydrate composition and content of organic acids in fresh and stored apples
(
- Contribution to journal › Article
- 1998
-
Mark
Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content of faeces after ingestion of a rose-hip drink with fermented oats
(
- Contribution to journal › Article
- 1996
-
Mark
Influence of orally and rectally administered propionate on cholesterol and glucose metabolism in obese rats
(
- Contribution to journal › Article
-
Mark
Fermentering av kostfiber, oligosackarider och resistent stärkelse
(
- Contribution to journal › Article
- 1995
-
Mark
Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre
(
- Contribution to journal › Article
-
Mark
Short‐chain fatty acid content and pH in caecum of rats fed various sources of starch
(
- Contribution to journal › Article
-
Mark
Formation of short-chain fatty acids from different dietary fibre sources in the rat caecum
(
- Contribution to journal › Article