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Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

Liza AH Rosén*, Lorena O Blanco Silva, Ulrika K Andersson, Cecilia Holm, Elin M Östman and Inger ME Björck

Nutrition Journal 2009, 8:42  doi:10.1186/1475-2891-8-42

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