Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.
Jenkins, David J.A.; Wesson, Virginia; Wolever, Thomas M.S.; Jenkins, Alexandra L.; Kalmusky, Janet; Guidici, Silvia; Csima, Adel; Josse, Robert G.; Wong, Gerald S.; BMJ: British Medical Journal (International Edition), 1988, vol. 297, issue 6654, p 958, ISSN 09598146. ISBN 09598138.

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