Sourdough fermentation of wholemeal wheat bread reduces glycemic responses in subjects with insulin resistance

Jenni Lappi, Emilia Selinheimo, Pekka Lehtinen, Ursula Schwab, Hannu Mykkänen, Marjukka Kolehmainen, Kaisa Poutanen

Research output: Contribution to journal › Other journal contribution › Scientific

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Food Science