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  • Elin M Östman, Mikael Nilsson, H Liljeberg Elmståhl, Göran Molin, Inger M. E. Björck
  • Chemistry
  • 2002 (First Publication: 1 November 2002)
  • It has been observed that bread containing lactic acid produced during the sourdough fermentation or added directly, has the ability to lower the postprandial glucose and insulin responses in humans.Expand