DIABETES RESEARCH AND CLINICAL PRACTICE, cilt.81, sa.1, ss.68-71, 2008 (SCI İndekslerine Giren Dergi)
Aims: To assess the differences in acute effects of whole wheat bread, wheat bran bread and rye bread - perceived as dietary(Low caloric!) breads - on glucose and insulin levels in patients with type 2 diabetes, as compared to white wheat bread.