Postprandial glycemia, insulinemia and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 1
Rosen, L. A. H., Ostman, E. M., Shewry, Peter, Ward, Jane, Andersson, A. A. M., Piironen, V., Lampi, A-M., Rakszegi, M., Bedo, Z. and Bjorck, I. M. E.
(2011)
Postprandial glycemia, insulinemia and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 1.
Journal of Agricultural and Food Chemistry, 59.
pp. 12139-12148.
10.1021/jf2019825
| Item Type | Article |
|---|---|
| Open Access | Not Open Access |
| Project | Centre for Crop Genetic Improvement (CGI), Cereal seed composition and end use quality |
| Date Deposited | 05 Dec 2025 09:45 |
| Last Modified | 19 Dec 2025 14:33 |
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- 10.1021/jf2019825 (DOI)