Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread. [electronic resource]
Producer: 20031120Description: 957-64 p. digitalISSN:- 0002-9165
- Blood Glucose -- analysis
- Bread -- analysis
- C-Peptide -- blood
- Dietary Fiber -- administration & dosage
- Female
- Gastric Inhibitory Polypeptide -- blood
- Glucagon -- blood
- Glucagon-Like Peptide 1
- Humans
- Hydrolysis
- Insulin -- blood
- Kinetics
- Microscopy
- Middle Aged
- Peptide Fragments -- blood
- Protein Precursors -- blood
- Secale -- chemistry
- Starch -- metabolism
- Triticum -- chemistry
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Publication Type: Clinical Trial; Comparative Study; Journal Article; Randomized Controlled Trial; Research Support, Non-U.S. Gov't
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