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Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 1. (2011)

First Author: Rosén LA

Attributed to: Cereal seed composition and end use quality funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1021/jf2019825

PubMed Identifier: 21961929

Publication URI: http://europepmc.org/abstract/MED/21961929

Type: Journal Article/Review

Volume: 59

Parent Publication: Journal of agricultural and food chemistry

Issue: 22

ISSN: 0021-8561