Structural differences between rye and wheat bread but not total fiber content may explain the lower postprandial insulin response to rye bread

K.S. Juntunen; D.E. Laaksonen; K. Aitio; L.K. Niskanen; J.J. Holst; K.E. Savolainen; K.H. Liukkonen; K.S. Poutanen; H.M. Mykkänen

Structural differences between rye and wheat bread but not total fiber content may explain the lower postprandial insulin response to rye bread

K.S. Juntunen, D.E. Laaksonen, K. Aitio, L.K. Niskanen, J.J. Holst, K.E. Savolainen, K.H. Liukkonen, K.S. Poutanen, H.M. Mykkänen

Endocrinology and Metabolism

156 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Am. J. Clin. Nutr.
Udgave nummer	78
Sider (fra-til)	957-964
Status	Udgivet - 2003

Citationsformater

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author = "K.S. Juntunen and D.E. Laaksonen and K. Aitio and L.K. Niskanen and J.J. Holst and K.E. Savolainen and K.H. Liukkonen and K.S. Poutanen and H.M. Mykk{\"a}nen",

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T1 - Structural differences between rye and wheat bread but not total fiber content may explain the lower postprandial insulin response to rye bread

AU - Juntunen, K.S.

AU - Laaksonen, D.E.

AU - Aitio, K.

AU - Niskanen, L.K.

AU - Holst, J.J.

AU - Savolainen, K.E.

AU - Liukkonen, K.H.

AU - Poutanen, K.S.

AU - Mykkänen, H.M.

PY - 2003

Y1 - 2003

M3 - Journal article

SN - 0002-9165

SP - 957

EP - 964

JO - American Journal of Clinical Nutrition

JF - American Journal of Clinical Nutrition

IS - 78

ER -