Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread

著者: Katri Juntunen, David E. Laaksonen, Karin Autio, Leo Niskanen, Jens J. Holst, Kari Savolainen, Kirsi‐Helena Liukkonen, Kaisa Poutanen, Hannu Mykkänen - American Journal of Clinical Nutrition 2003 被引用: 208