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

Elin Östman, Helena Elmståhl, Inger Björck

Research output: Contribution to journalPublished meeting abstractpeer-review

Original languageEnglish
Pages (from-to)S120
JournalScandinavian Journal of Nutrition
Volume44
Issue number2S
Publication statusPublished - 2000
Event7th Nordic Nutrition Congress - Mariehamn, Åland
Duration: 2000 Jun 182000 Jun 21

Bibliographical note

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)

Subject classification (UKÄ)

  • Nutrition and Dietetics

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