Isaksson, Hanna
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Lantmännen
Research article2008Peer reviewedOpen access
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
Åman, Per
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- 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