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High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes.

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Bibliographic Details
Title: High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes.
Authors: Bohl, Mette1,2 (AUTHOR) Mette.Bohl.Larsen@aarhus.rm.dk, Gregersen, Søren1,3 (AUTHOR), Li, Zhihang4 (AUTHOR), Blennow, Andreas4,5 (AUTHOR), Hebelstrup, Kim H.6,7 (AUTHOR), Hermansen, Kjeld3 (AUTHOR)
Source: European Journal of Clinical Nutrition. Oct2025, Vol. 79 Issue 10, p1000-1006. 7p.
Database: Academic Search Ultimate
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ISSN:09543007
DOI:10.1038/s41430-025-01646-6