Standard
Structural differences between rye and wheat bread but not total fiber content may explain the lower postprandial insulin response to rye bread. / Juntunen, K.S.; Laaksonen, D.E.; Aitio, K.; Niskanen, L.K.; Holst, J.J.; Savolainen, K.E.; Liukkonen, K.H.; Poutanen, K.S.; Mykkänen, H.M.
In:
Am. J. Clin. Nutr., No. 78, 2003, p. 957-964.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Juntunen, KS, Laaksonen, DE, Aitio, K, Niskanen, LK, Holst, JJ, Savolainen, KE, Liukkonen, KH, Poutanen, KS & Mykkänen, HM 2003, 'Structural differences between rye and wheat bread but not total fiber content may explain the lower postprandial insulin response to rye bread', Am. J. Clin. Nutr., no. 78, pp. 957-964.
APA
Juntunen, K. S., Laaksonen, D. E., Aitio, K., Niskanen, L. K., Holst, J. J., Savolainen, K. E., Liukkonen, K. H., Poutanen, K. S., & Mykkänen, H. M. (2003). Structural differences between rye and wheat bread but not total fiber content may explain the lower postprandial insulin response to rye bread. Am. J. Clin. Nutr., (78), 957-964.
Vancouver
Juntunen KS, Laaksonen DE, Aitio K, Niskanen LK, Holst JJ, Savolainen KE et al. Structural differences between rye and wheat bread but not total fiber content may explain the lower postprandial insulin response to rye bread. Am. J. Clin. Nutr. 2003;(78):957-964.
Author
Juntunen, K.S. ; Laaksonen, D.E. ; Aitio, K. ; Niskanen, L.K. ; Holst, J.J. ; Savolainen, K.E. ; Liukkonen, K.H. ; Poutanen, K.S. ; Mykkänen, H.M. / Structural differences between rye and wheat bread but not total fiber content may explain the lower postprandial insulin response to rye bread. In: Am. J. Clin. Nutr. 2003 ; No. 78. pp. 957-964.
Bibtex
@article{17c6fb1074c411dbbee902004c4f4f50,
title = "Structural differences between rye and wheat bread but not total fiber content may explain the lower postprandial insulin response to rye bread",
author = "K.S. Juntunen and D.E. Laaksonen and K. Aitio and L.K. Niskanen and J.J. Holst and K.E. Savolainen and K.H. Liukkonen and K.S. Poutanen and H.M. Mykk{\"a}nen",
year = "2003",
language = "English",
pages = "957--964",
journal = "American Journal of Clinical Nutrition",
issn = "0002-9165",
publisher = "American Society for Nutrition",
number = "78",
}
RIS
TY - JOUR
T1 - Structural differences between rye and wheat bread but not total fiber content may explain the lower postprandial insulin response to rye bread
AU - Juntunen, K.S.
AU - Laaksonen, D.E.
AU - Aitio, K.
AU - Niskanen, L.K.
AU - Holst, J.J.
AU - Savolainen, K.E.
AU - Liukkonen, K.H.
AU - Poutanen, K.S.
AU - Mykkänen, H.M.
PY - 2003
Y1 - 2003
M3 - Journal article
SP - 957
EP - 964
JO - American Journal of Clinical Nutrition
JF - American Journal of Clinical Nutrition
SN - 0002-9165
IS - 78
ER -
