Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

Emilia Nordlund, Kati Katina, Hannu Mykkänen, Kaisa Poutanen

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
Artikelnummer24
TidskriftFoods
Volym5
Utgåva2
ISSN2304-8158
DOI
StatusPublicerad - 2016
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

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title = "Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses",
keywords = "416 Food Science",
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doi = "10.3390/foods5020024",
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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. / Nordlund, Emilia; Katina, Kati; Mykkänen, Hannu; Poutanen, Kaisa.

I: Foods, Vol. 5, Nr. 2, 24, 2016.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses

AU - Nordlund, Emilia

AU - Katina, Kati

AU - Mykkänen, Hannu

AU - Poutanen, Kaisa

PY - 2016

Y1 - 2016

KW - 416 Food Science

U2 - 10.3390/foods5020024

DO - 10.3390/foods5020024

M3 - Article

VL - 5

JO - Foods

JF - Foods

SN - 2304-8158

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