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

    Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile by Östman Elin M, Holm Cecilia, Andersson Ulrika K, Silva Lorena, Rosén Liza AH, Björck Inger ME

    Published 2009-09-01
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