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Research article - Peer-reviewed, 2008

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

Isaksson, Hanna; Sundberg, Birgitta; Åman, Per; Fredriksson, Helena; Olsson, J

Published in

Food and Nutrition Research
2008, Volume: 52

    SLU Authors

    • UKÄ Subject classification

      Food Science

      Publication Identifiers

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

      Permanent link to this page (URI)

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