Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 1
Rosén, Liza A. H, Östman, Elin M, Shewry, Peter R, Ward, Jane L, Andersson, Annika A. M, Piironen, Vieno, Lampi, Anna-Maija, Rakszegi, Marianne, Bedö, Zoltan, Björck, Inger M. E
Published in Journal of agricultural and food chemistry (23.11.2011)
Published in Journal of agricultural and food chemistry (23.11.2011)
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Relationship between the Contents of Bioactive Components in Grain and the Release Dates of Wheat Lines in the HEALTHGRAIN Diversity Screen
Shewry, Peter R, Gebruers, Kurt, Andersson, Annica A. M, Åman, Per, Piironen, Vieno, Lampi, Anna-Maija, Boros, Danuta, Rakszegi, Marianne, Bedő, Zoltan, Ward, Jane L
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Published in Journal of agricultural and food chemistry (09.02.2011)
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