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.; BMJ, 1988, vol. 297, issue 6654, p 958, ISSN 09598138. ISBN 09598138.

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