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Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.
Jenkins, D. J., Wesson, V., Wolever, T. M., Jenkins, A. L., Kalmusky, J., Guidici, S., Csima, A., Josse, R. G., Wong, G. S.Volume:
297
Language:
english
Journal:
BMJ
DOI:
10.1136/bmj.297.6654.958
Date:
October, 1988
File:
PDF, 741 KB
english, 1988