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 Citations (Scopus)

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Medicine & Life Sciences