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Yassin Z, Tan YL, SRV A, Monro J, Matia-Merino L, Lim K, Hardacre A, Mishra S, Goh KKT. Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread. Foods. 2022; 11(10):1513. https://doi.org/10.3390/foods11101513

Yassin, Zawanah, Yin Li Tan, Akila SRV, John Monro, Lara Matia-Merino, Kaiyang Lim, Allan Hardacre, Suman Mishra, and Kelvin Kim Tha Goh. 2022. "Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread" Foods 11, no. 10: 1513. https://doi.org/10.3390/foods11101513

Yassin, Z., Tan, Y. L., SRV, A., Monro, J., Matia-Merino, L., Lim, K., Hardacre, A., Mishra, S., & Goh, K. K. T. (2022). Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread. Foods, 11(10), 1513. https://doi.org/10.3390/foods11101513