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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

Pre-publication versions of this article and reviewers' reports

Original Submission - Version 1 Manuscript 03 Jun 2009
Reviewer's Report Arkadiusz Kozubek 19 Jul 2009
Reviewer's Report Maria Cristina Casiraghi 30 Jul 2009
Resubmission - Version 2 Manuscript Author's comment 01 Sep 2009
Editorial acceptance 15 Sep 2009
Published 25 Sep 2009