Sourdough fermentation as a means of optimising the glycaemic index of bread.
(2003) Sourdough - From Fundamentals to Applications p.1-117
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https://lup.lub.lu.se/record/527524
- author
- Östman, Elin LU ; Elmståhl, Helena LU and Björck, Inger LU
- organization
- publishing date
- 2003
- 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- unpublished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}}, }