Three weeks intervention with low-glycaemic index bread improves insulin economy in women with high risk of type II diabetes
(2003) “New Functional Ingredients and Foods”, Safety, Health and Convenience
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/779609
- author
- Liljeberg Elmståhl, H ; Frid, A ; Groop, L and Björck, Inger LU
- organization
- publishing date
- 2003
- type
- Contribution to conference
- publication status
- published
- subject
- conference name
- “New Functional Ingredients and Foods”, Safety, Health and Convenience
- 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
- 7d9029a7-39ed-41fa-a2ed-2eb05867a5f3 (old id 779609)
- date added to LUP
- 2016-04-04 14:19:41
- date last changed
- 2023-04-18 18:02:33
@misc{7d9029a7-39ed-41fa-a2ed-2eb05867a5f3, author = {{Liljeberg Elmståhl, H and Frid, A and Groop, L and Björck, Inger}}, language = {{eng}}, title = {{Three weeks intervention with low-glycaemic index bread improves insulin economy in women with high risk of type II diabetes}}, year = {{2003}}, }