Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread
In: The American Journal of Clinical Nutrition, Jg. 78 (2003-11-01), Heft 5, S. 957-964
Online
academicJournal
Zugriff:
Titel: |
Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread
|
---|---|
Autor/in / Beteiligte Person: | Juntunen, Katri S ; Laaksonen, David E ; Autio, Karin ; Niskanen, Leo K ; Holst, Jens J ; Savolainen, Kari E ; Liukkonen, Kirsi-Helena ; Poutanen, Kaisa S ; Mykkänen, Hannu M |
Link: | |
Zeitschrift: | The American Journal of Clinical Nutrition, Jg. 78 (2003-11-01), Heft 5, S. 957-964 |
Veröffentlichung: | 2003 |
Medientyp: | academicJournal |
ISSN: | 0002-9165 (electronic) |
DOI: | 10.1093/ajcn/78.5.957 |
Sonstiges: |
|