Mette Bohl

2PUBLICATIONS
0CO-AUTHORS
Food properties (incl. characteristics and health benefits)
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Publications (2)

|Jul 21, 2025
High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes.

Mette Bohl, Søren Gregersen, Zhihang Li

|Nov 08, 2023
Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes.

Mette Bohl, Søren Gregersen, Yuyue Zhong

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