Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread
Katri Juntunen (Corresponding Author), David Laaksonen, Karin Autio, Leo Niskanen, Jens Holst, Kari Savolainen, Kirsi-Helena Liukkonen, Kaisa Poutanen, Hannu Mykkänen
Dive into the research topics of 'Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread'. Together they form a unique fingerprint.