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

Katri S Juntunen, David E Laaksonen, Karin Autio, Leo K Niskanen, Jens Juul Holst, Kari E Savolainen, Kirsi-Helena Liukkonen, Kaisa S Poutanen, Hannu M Mykkänen

156 Citationer (Scopus)

Fingeraftryk

Dyk ned i forskningsemnerne om 'Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread'. Sammen danner de et unikt fingeraftryk.

Medicin og biovidenskab