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Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes

Food Science and Technology

Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes

M. Bohl, S. Gregersen, et al.

Discover how bread made with high-amylose barley flour can lower postprandial glucose levels in adults with type 2 diabetes. This groundbreaking research, conducted by Mette Bohl, Søren Gregersen, Yuyue Zhong, Kim Henrik Hebelstrup, and Kjeld Hermansen, showcases potential benefits for better glucose regulation.... show more
Citation Metrics
Citations
13
Influential Citations
0
Reference Count
40
Citation by Year

Note: The citation metrics presented here have been sourced from Semantic Scholar and OpenAlex.

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