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Q35109818-FD9957D7-5592-4428-B268-7F6512CB49DC
Q35109818-FD9957D7-5592-4428-B268-7F6512CB49DC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35109818-FD9957D7-5592-4428-B268-7F6512CB49DC
Variations in postprandial blood glucose responses and satiety after intake of three types of bread.
P2860
Q35109818-FD9957D7-5592-4428-B268-7F6512CB49DC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35109818-FD9957D7-5592-4428-B268-7F6512CB49DC
rank
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type
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Statement
wasDerivedFrom
3b4ead6d11697b4b529083c4cf883f5921eade08
P2860
Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile.