Evaluation of acute metabolic and satiety effects of whole grain rye products

Forskningsprojekt, 2013 – 2014

Beskrivning saknas.

Deltagare

Samarbetspartners

Finansiering

Publikationer

Impact of food processing on rye product properties and their in vitro digestion

Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo

Mer information

Senast uppdaterat