Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile.

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Published in Nutr J on September 25, 2009

Authors

Liza A H Rosén1, Lorena O Blanco Silva, Ulrika K Andersson, Cecilia Holm, Elin M Ostman, Inger M E Björck

Author Affiliations

1: Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden. liza.rosen@appliednutrition.lth.se

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