Sourdough fermentation of wholemeal wheat bread decreases glycemic responses in subjects with impaired glucose metabolism

Jenni Lappi, Emilia Selinheimo, Pekka Lehtinen, U. Schwab, H. Mykkänen, M. Kolehmainen, Kaisa Poutanen

BA5309 Grain processing technologies

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

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2010

Final HEALTHGRAIN Conference: Enhancing health benefits of cereal foods. Results, perspectives, challenges
Poutanen, K. (ed.), Kervinen, R. (ed.), van der Kamp, J. W. (ed.) & Poms, R. (ed.), 2010, Espoo: VTT Technical Research Centre of Finland. 194 p.
Research output: Book/Report › Report