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

Elin Östman; Helena Elmståhl; Inger Björck

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

Elin Östman, Helena Elmståhl, Inger Björck

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Forskningsoutput: Tidskriftsbidrag › Publicerat konferensabstract › Peer review

Originalspråk	engelska
Sidor (från-till)	S120
Tidskrift	Scandinavian Journal of Nutrition
Volym	44
Nummer	2S
Status	Published - 2000
Evenemang	7th Nordic Nutrition Congress - Mariehamn, Åland Varaktighet: 2000 juni 18 → 2000 juni 21

Bibliografisk information

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)

Ämnesklassifikation (UKÄ)

Näringslära och dietkunskap

Citera det här

@article{db3b9aeecfca46659218a165f75cef71,

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

author = "Elin {\"O}stman and Helena Elmst{\aa}hl 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); 7th Nordic Nutrition Congress ; Conference date: 18-06-2000 Through 21-06-2000",

year = "2000",

language = "English",

volume = "44",

pages = "S120",

journal = "Scandinavian Journal of Nutrition",

issn = "1102-6480",