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Can fermentation be used as method for lowering the glycaemic index of certain food products?

Östman, Elin LU ; Elmståhl, Helena LU and Björck, Inger LU (2000) 7th Nordic Nutrition Congress In Scandinavian Journal of Nutrition 44(2S). p.120-120
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Scandinavian Journal of Nutrition
volume
44
issue
2S
pages
120 - 120
publisher
Taylor & Francis
conference name
7th Nordic Nutrition Congress
ISSN
1102-6480
language
English
LU publication?
yes
id
db3b9aee-cfca-4665-9218-a165f75cef71 (old id 830328)
date added to LUP
2008-01-07 12:52:11
date last changed
2016-04-16 11:38:23
@misc{db3b9aee-cfca-4665-9218-a165f75cef71,
  author       = {Östman, Elin and Elmståhl, Helena and Björck, Inger},
  issn         = {1102-6480},
  language     = {eng},
  note         = {Conference Abstract},
  number       = {2S},
  pages        = {120--120},
  publisher    = {Taylor & Francis},
  series       = {Scandinavian Journal of Nutrition},
  title        = {Can fermentation be used as method for lowering the glycaemic index of certain food products?},
  volume       = {44},
  year         = {2000},
}