Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile
© Rosén et al; licensee BioMed Central Ltd. 2009
Received: 3 June 2009
Accepted: 25 September 2009
Published: 25 September 2009
Open Peer Review reports
Pre-publication versions of this article and author comments to reviewers are available by contacting firstname.lastname@example.org.
|3 Jun 2009||Submitted||Original manuscript|
|19 Jul 2009||Reviewed||Reviewer Report - Arkadiusz Kozubek|
|30 Jul 2009||Reviewed||Reviewer Report - Maria Cristina Casiraghi|
|1 Sep 2009||Author responded||Author comments - Liza Ann Helen Rosén|
|Resubmission - Version 2|
|1 Sep 2009||Submitted||Manuscript version 2|
|Resubmission - Version 3|
|Submitted||Manuscript version 3|
|Resubmission - Version 4|
|Submitted||Manuscript version 4|
|Resubmission - Version 5|
|Submitted||Manuscript version 5|
|23 Sep 2009||Author responded||Author comments - Liza Ann Helen Rosén|
|Resubmission - Version 6|
|23 Sep 2009||Submitted||Manuscript version 6|
|25 Sep 2009||Editorially accepted|
|25 Sep 2009||Article published||10.1186/1475-2891-8-42|
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