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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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Détails bibliographiques
Publié dans:Foods
Auteurs principaux: Nordlund, Emilia, Katina, Kati, Mykkänen, Hannu, Poutanen, Kaisa
Format: Artigo
Langue:Inglês
Publié: MDPI 2016
Sujets:
Accès en ligne: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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