Means and Motives to Optimise the GI of Foods

Inger Björck

Means and Motives to Optimise the GI of Foods

Inger Björck

Division of Food and Pharma

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

Original language	English
Publication status	Published - 2004
Event	8th Nordic Nutrition Conference - Duration: 2004 Jun 20 → 2004 Jun 23

Conference

Conference	8th Nordic Nutrition Conference
Period	2004/06/20 → 2004/06/23

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 = "Means and Motives to Optimise the GI of Foods",

author = "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); 8th Nordic Nutrition Conference ; Conference date: 20-06-2004 Through 23-06-2004",

year = "2004",

language = "English",

}

TY - CONF

T1 - Means and Motives to Optimise the GI of Foods

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 - 2004

Y1 - 2004

M3 - Abstract

T2 - 8th Nordic Nutrition Conference

Y2 - 20 June 2004 through 23 June 2004

ER -