Structural differences between rye and wheat bread but not total fiber content may explain the lower postprandial insulin response to rye bread
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Am. J. Clin. Nutr. |
Issue number | 78 |
Pages (from-to) | 957-964 |
Publication status | Published - 2003 |
ID: 105321