Whole grain rye porridge breakfast improves satiety compared to refined wheat bread breakfast

Published in

Food and Nutrition Research
2008, volume: 52

SLU Authors

• Isaksson, Hanna

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • Lantmännen

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.3402/fnr.v52i0.1809

Permanent link to this page (URI)

https://res.slu.se/id/publ/20253