H. L. Liljeberg Elmståhl

Nutritional properties of starch in buckwheat products: studies in vitro and in vivo.

I. Björck, I. Kreft, I. Björck, 2001, Journal of agricultural and food chemistry.

Resistant starch content in a selection of starchy foods on the Swedish market

H. L. Liljeberg Elmståhl, 2002, European journal of clinical nutrition.

Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women.

I. Björck, H. L. Liljeberg Elmståhl, E. Ostman, 2002, The Journal of nutrition.

Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.

I. Björck, I. Kreft, V. Škrabanja, 2001, Journal of Agricultural and Food Chemistry.

Inconsistency between glycemic and insulinemic responses to regular and fermented milk products.

E. Östman, I. Björck, H. Elmståhl, 2001, The American journal of clinical nutrition.