Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.
Jenkins DJ; Wesson V; Wolever TM; Jenkins AL; Kalmusky J; Guidici S; Csima A; Josse RG; Wong GS; BMJ (Clinical Research Ed.), 1988, vol. 297, issue 6654, p 958, ISSN 09598138. ISBN 09598138.

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