Improvement of the metabolic features of bread by use of organic acids
(2003) New functional ingredients and foods
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/779613
- author
- Östman, Elin LU ; Nilsson, Mikael LU ; Elmståhl, Helena LU ; Molin, Göran LU ; Lundquist, Ingmar LU and Björck, Inger LU
- organization
- publishing date
- 2003
- type
- Contribution to conference
- publication status
- published
- subject
- conference name
- New functional ingredients and foods
- conference location
- Copenhagen, Denmark
- conference dates
- 2003-04-09 - 2003-04-11
- external identifiers
-
- wos:000189500100044
- 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: Department of Clinical Sciences, Malmö (013240000), Applied Nutrition and Food Chemistry (011001300), Islet cell physiology (013212142)
- id
- 0bd3ae1d-d488-470a-ae0d-465e070ecf8d (old id 779613)
- date added to LUP
- 2016-04-04 12:53:15
- date last changed
- 2019-11-25 11:02:17
@misc{0bd3ae1d-d488-470a-ae0d-465e070ecf8d,
author = {{Östman, Elin and Nilsson, Mikael and Elmståhl, Helena and Molin, Göran and Lundquist, Ingmar and Björck, Inger}},
language = {{eng}},
title = {{Improvement of the metabolic features of bread by use of organic acids}},
year = {{2003}},
}