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

HIGHLIGHTS

• who: Daniel P Johansson and collaborators from the Department of Food Science, BioCenter, Swedish University of Agricultural Sciences (SLU), Uppsala have published the research: 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, in the Journal: PLOS ONE | DOI:10.1371/journal.pone [0122241]. March 31, 2015 of August/14,/2013
• what: The aim of the study was to investigate if bread compared to refined wheat bread elected beneficial effects on appetite and postprandial . . .
  

   

  

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