Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products
- Författare
- Elin Östman
- Genre
- Statlig publikation
- Språk
- Engelska
| Förlag | År | Ort | Om boken | ISBN |
|---|---|---|---|---|
| Lund Institute of Technology | 2016 | Sverige, Lund | ||
| Department of Applied Nutrition and Food Chemistry, Lund University, Reprocentralen, Kemicentrum | 2003 | Sverige, Lund, Lund | 59 sidor. ill. | |
| Department of Applied Nutrition and Food Chemistry, Lund University | 2003 | Sverige, Lund | PDF (59 sidor. : ill.) |