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Sourdough fermentation as a means of optimizing the glycaemic index of bread

Östman, Elin LU ; Elmståhl, Helena LU and Björck, Inger LU (2003) 2nd International Symposium on Sourdough
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author
; and
organization
publishing date
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},
}