Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial-Reference-Cited by-同舟云学术

Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial

Published:2015-03-31 Issue:3 Volume:10 Page:e0122241
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Johansson Daniel P,Lee Isabella,Risérus Ulf,Langton Maud,Landberg Rikard

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

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