Influence of food form on acute and second meal glucose tolerance to wheat and rye products

Elin Östman; Lorena Blanco Silva; Inger Björck

Influence of food form on acute and second meal glucose tolerance to wheat and rye products

Elin Östman, Lorena Blanco Silva, Inger Björck

Division of Food and Pharma

Research output: Contribution to conference › Abstract › peer-review

Original language	English
Publication status	Published - 2007
Event	International ICC Conference on Rye - Bergholz-Rehbrücke, Germany Duration: 2007 Mar 11 → 2007 Mar 14

Conference

Conference	International ICC Conference on Rye
Country/Territory	Germany
City	Bergholz-Rehbrücke
Period	2007/03/11 → 2007/03/14

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

Cite this

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title = "Influence of food form on acute and second meal glucose tolerance to wheat and rye products",

author = "Elin {\"O}stman and \{Blanco Silva\}, Lorena and Inger Bj{\"o}rck",

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); International ICC Conference on Rye ; Conference date: 11-03-2007 Through 14-03-2007",

year = "2007",

language = "English",

}

TY - CONF

T1 - Influence of food form on acute and second meal glucose tolerance to wheat and rye products

AU - Östman, Elin

AU - Blanco Silva, Lorena

AU - Björck, Inger

N1 - 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)

PY - 2007

Y1 - 2007

M3 - Abstract

T2 - International ICC Conference on Rye

Y2 - 11 March 2007 through 14 March 2007

ER -