Sourdough fermentation as a means of optimizing the glycaemic index of bread
(2003) 2nd International Symposium on Sourdough
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/779622
- author
- Östman, Elin LU ; Elmståhl, Helena LU and Björck, Inger LU
- organization
- publishing date
- 2003
- type
- Contribution to conference
- publication status
- published
- subject
- conference name
- 2nd International Symposium on Sourdough
- conference location
- Brussels, Belgium
- 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
- 53af2f72-210e-477b-896c-8aeda0d64c7e (old id 779622)
- date added to LUP
- 2016-04-04 13:41:49
- date last changed
- 2018-11-21 21:15:40
@misc{53af2f72-210e-477b-896c-8aeda0d64c7e, author = {{Östman, Elin and Elmståhl, Helena and Björck, Inger}}, language = {{eng}}, title = {{Sourdough fermentation as a means of optimizing the glycaemic index of bread}}, year = {{2003}}, }