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

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    174 Citations (Scopus)

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    INIS

    Biochemistry, Genetics and Molecular Biology

    Food Science

    Agricultural and Biological Sciences