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

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@article{8e6ba71ddaff4d449c84c49de6fb20ee,

title = "Whole grain rye porridge breakfast improves satiety compared to refined wheat bread breakfast",

author = "Hanna Isaksson and Birgitta Sundberg and Per {\AA}man and Helena Fredriksson and Johan Olsson",

year = "2008",

doi = "10.3402/fnr.v52i0.1809",

language = "English",

volume = "52",

journal = "Food and Nutrition Research",

issn = "1654-6628",

publisher = "Swedish Nutrition Foundation",

}

TY - JOUR

T1 - Whole grain rye porridge breakfast improves satiety compared to refined wheat bread breakfast

AU - Isaksson, Hanna

AU - Sundberg, Birgitta

AU - Åman, Per

AU - Fredriksson, Helena

AU - Olsson, Johan

PY - 2008

Y1 - 2008

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

U2 - 10.3402/fnr.v52i0.1809

DO - 10.3402/fnr.v52i0.1809

M3 - Journal article

SN - 1654-6628

VL - 52

JO - Food and Nutrition Research

JF - Food and Nutrition Research

ER -