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Ang K, Bourgy C, Fenton H, Regina A, Newberry M, Diepeveen D, Lafiandra D, Grafenauer S, Hunt W, Solah V. Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults. Nutrients. 2020; 12(8):2171. https://doi.org/10.3390/nu12082171

Ang, Kim, Carla Bourgy, Haelee Fenton, Ahmed Regina, Marcus Newberry, Dean Diepeveen, Domenico Lafiandra, Sara Grafenauer, Wendy Hunt, and Vicky Solah. 2020. "Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults" Nutrients 12, no. 8: 2171. https://doi.org/10.3390/nu12082171

Ang, K., Bourgy, C., Fenton, H., Regina, A., Newberry, M., Diepeveen, D., Lafiandra, D., Grafenauer, S., Hunt, W., & Solah, V. (2020). Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults. Nutrients, 12(8), 2171. https://doi.org/10.3390/nu12082171