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Sourdough fermentation as a means of optimising the glycaemic index of bread.

Östman, Elin LU ; Elmståhl, Helena LU and Björck, Inger LU (2003) Sourdough - From Fundamentals to Applications p.1-117
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author
organization
publishing date
type
Contribution to conference
publication status
unpublished
subject
pages
1 - 117
conference name
Sourdough - From Fundamentals to Applications
conference location
Brussels, Belgium
conference dates
2003-10-08 - 2003-10-11
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
b3da6a5b-55e0-4d43-8345-1fe15ed95db8 (old id 527524)
date added to LUP
2016-04-04 11:38:12
date last changed
2018-11-21 21:06:09
@misc{b3da6a5b-55e0-4d43-8345-1fe15ed95db8,
  author       = {Östman, Elin and Elmståhl, Helena and Björck, Inger},
  language     = {eng},
  pages        = {1--117},
  title        = {Sourdough fermentation as a means of optimising the glycaemic index of bread.},
  year         = {2003},
}