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Three weeks intervention with low-glycaemic index bread improves insulin economy in women with high risk of type II diabetes

Liljeberg Elmståhl, H ; Frid, A ; Groop, L and Björck, Inger LU (2003) “New Functional Ingredients and Foods”, Safety, Health and Convenience
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; ; and
organization
publishing date
type
Contribution to conference
publication status
published
subject
conference name
“New Functional Ingredients and Foods”, Safety, Health and Convenience
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
7d9029a7-39ed-41fa-a2ed-2eb05867a5f3 (old id 779609)
date added to LUP
2016-04-04 14:19:41
date last changed
2018-11-21 21:19:41
@misc{7d9029a7-39ed-41fa-a2ed-2eb05867a5f3,
  author       = {Liljeberg Elmståhl, H and Frid, A and Groop, L and Björck, Inger},
  language     = {eng},
  title        = {Three weeks intervention with low-glycaemic index bread improves insulin economy in women with high risk of type II diabetes},
  year         = {2003},
}