K. S. Juntunen, D. E. Laaksonen, K. Autio, L. K. Niskanen, J. J. Holst, K. E. Savolainen, K. H. Liukkonen, K. S. Poutanen, and H. M. Mykkänen, «Structural Differences between Rye and Wheat Breads but Not Total Fiber Content May Explain the Lower Postprandial Insulin Response to Rye Bread». American Journal of Clinical Nutrition 78, no. 5 (Nov. 2003): 957–964.
