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

Food and Nutrition Research

Volumn 52, Issue , 2008, Pages

  Isaksson, Hanna ^a,b   Sundberg, Birgitta ^c   Åman, Per ^a   Fredriksson, Helena ^b   Olsson, Johan ^c  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b Lantmännen Food R and D   (Sweden)

^c Centre for Human Studies of Foodstuffs   (Sweden)

Author keywords

Appetite; Dietary fibre; Pasta; Porridge; Rye; Whole grain

Indexed keywords

EID: 77949657645     PISSN: 16546628     EISSN: None     Source Type: Journal    
DOI: 10.3402/fnr.v52i0.1809     Document Type: Article

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