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Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using ei...

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Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Foods
Prif Awduron: Nordlund, Emilia, Katina, Kati, Mykkänen, Hannu, Poutanen, Kaisa
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI 2016
Pynciau:
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC5302334/
https://ncbi.nlm.nih.gov/pubmed/28231119
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods5020024
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