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
- (Elin Östman.)
- Genre
- theses
- Språk
- Engelska
| Förlag | År | Ort | Om boken | ISBN |
|---|---|---|---|---|
| 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.) |