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Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread
Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread
Detailed Information
- 자료유형
- 보고서
- ISSN
- 00029165
- 서명/저자
- Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread / KS Juntunen
- 발행사항
- [New York, etc.] : Cadmus journal ser, 2003.
- 형태사항
- pp. 957-964
- 키워드
- STRUCTURAL DIFFERENCES RYE WHEAT BREADS TOTAL FIBER CONTENT EXPLAIN LOWER POSTPRANDIAL INSULIN RESPONSE BREAD
- 기타저자
- KS Juntunen
- 모체레코드
- 모체정보확인
- Control Number
- shingu:197385
MARC
008031111s2003 US a a ENG■022 ▼a00029165
■245 ▼aStructural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread▼dKS Juntunen
■260 ▼a[New York, etc.]▼bCadmus journal ser▼c2003.
■300 ▼app. 957-964
■653 ▼aSTRUCTURAL▼aDIFFERENCES▼aRYE▼aWHEAT▼aBREADS▼aTOTAL▼aFIBER▼aCONTENT▼aEXPLAIN▼aLOWER▼aPOSTPRANDIAL▼aINSULIN▼aRESPONSE▼aBREAD
■700 ▼aKS Juntunen
■773 ▼tThe American Journal of CLINICAL NUTRITION▼g2003년 11월호 (제78권 5호)▼d2003, 12
■URL ▼ahttp://www.ajcn.org
■SIS ▼aS021081▼b62499▼h4▼s2▼fP
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