*0011458972
*008080821s2008    xx#           000 0 eng
*019  $bk
*08230$a613.26
*100  $aIsaksson, Hanna$uSwedish University of Agricultural Sciences, Department of Food Science, Uppsala, Sweden ; Lantmännen Food R&D, Järna, Sweden : hanna.isaksson@lantmannen.com$_141337500
*245  $aWhole grain rye porridge breakfast improves satiety compared to refined wheat bread breakfast
*300  $a[7 sider]
*500  $aVitenskapelig artikkel
*5208 $aInneholder sammendrag
*650  $aappetitt$9nor$2norart$_129937200
*650  $afrokost$9nor$2norart$_135754900
*650  $afullkorn$9nor$2norart$_129897600
*650  $akostfiber$9nor$2norart$_130409700
*650  $ametthet$9nor$2norart$_130409800
*653  $aappetite$9eng$_130409900
*653  $adietary fibre$9eng$_130410000
*653  $apasta$9eng$_162033400
*653  $aporridge$9eng$_162033500
*653  $arye$9eng$_162033600
*653  $awhole grain$9eng$_129898000
*700  $aFredriksson, Helena;$uLantmännen Food R&D, Järna, Sweden$_162033700
*700  $aOlsson, Johan$uKPL Good Food Practice AB, Centre for Human Studies of Foodstuffs, Uppsala, Sweden$_162033800
*700  $aSundberg, Birgitta;$uKPL Good Food Practice AB, Centre for Human Studies of Foodstuffs, Uppsala, Sweden$_141338700
*700  $aÅman, Per;$uSwedish University of Agricultural Sciences, Department of Food Science, Uppsala, Sweden$_140392200
*773  $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 52 (2008)$x1654-661X
*8564 $uhttps://doi.org/10.3402/fnr.v52i0.1809
*999  $z800434691$anorart:800434691
^