TY  - RPRT
TI  - Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread.
AU  - Katri S Juntunen
AU  - David E Laaksonen
AU  - Karin Autio
AU  - Leo K Niskanen
AU  - Jens J Holst
AU  - Kari E Savolainen
AU  - Kirsi-Helena Liukkonen
AU  - Kaisa S Poutanen
AU  - Hannu M Mykkänen
PY  - 2003
DO  - 10.1093/ajcn/78.5.957
UR  - https://pubmed.ncbi.nlm.nih.gov/14594782/
ID  - 14594782
ER  -