Comparative digestibility of wholemeal and white breads and the effect of the degree of fineness of grinding on the former.
Macrae
T F
TF
Hutchinson
J C
JC
Irwin
J O
JO
Bacon
J S
JS
McDougall
E I
EI
Biochem J. 1922;16(3):407-47
16743096
Biochem J. 1936 Sep;30(9):1682-94
16746210
Biochem J. 1937 Oct;31(10):1879-902
16746527