Fig. 3From: Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjectsFasting concentrations of total and individual SCFA following RB + RS2 or WWB intervention Values are means ± SEM. RB + RS2, 1:1 ratio rye kernel- and flour based bread with added resistant starch (14%, dm); SCFA, short chain fatty acids; WWB, white wheat breadBack to article page