@misc{indiciae128a11a3482f,
  title = {Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread.},
  author = {Katri S Juntunen and David E Laaksonen and Karin Autio and Leo K Niskanen and Jens J Holst and Kari E Savolainen and Kirsi-Helena Liukkonen and Kaisa S Poutanen and Hannu M Mykkänen},
  year = {2003},
  doi = {10.1093/ajcn/78.5.957},
  url = {https://pubmed.ncbi.nlm.nih.gov/14594782/},
  note = {Source identifier: 14594782}
}