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 journalJournal articleResearchpeer-review

K.S. Juntunen, D.E. Laaksonen, K. Aitio, L.K. Niskanen, J.J. Holst, K.E. Savolainen, K.H. Liukkonen, K.S. Poutanen, H.M. Mykkänen

Original languageEnglish
JournalAm. J. Clin. Nutr.
Issue number78
Pages (from-to)957-964
Publication statusPublished - 2003

ID: 105321