Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread. (Q51533552)
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scientific article published in November 2003
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread. |
scientific article published in November 2003 |
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Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread. (English)
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Katri S Juntunen
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David E Laaksonen
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Karin Autio
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Leo K Niskanen
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Kari E Savolainen
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Kirsi-Helena Liukkonen
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Kaisa S Poutanen
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Hannu M Mykkänen
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1 November 2003
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78
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5
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957-964
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Identifiers
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