Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile (Q37386216)
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scientific article published on 25 September 2009
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English | Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile |
scientific article published on 25 September 2009 |
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Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile (English)
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Liza A H Rosén
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Lorena O Blanco Silva
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Ulrika K Andersson
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Cecilia Holm
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Elin M Ostman
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Inger M E Björck
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25 September 2009
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