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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
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author
; and
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
conference dates
2000-06-18 - 2000-06-21
ISSN
1102-6480
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
db3b9aee-cfca-4665-9218-a165f75cef71 (old id 830328)
date added to LUP
2016-04-04 13:45:25
date last changed
2018-11-21 21:16:04
@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}},
}