Whole grain rye breakfast - Sustained satiety during three weeks of regular consumption

Published in

Physiology and Behavior
2012, volume: 105, number: 3, pages: 877-884

SLU Authors

• Isaksson, Hanna

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Global goals (SDG)

SDG2 Zero hunger

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1016/j.physbeh.2011.10.023

Permanent link to this page (URI)

https://res.slu.se/id/publ/39630