Macrae, T. F., Hutchinson, J. C. D., Irwin, J. O., Bacon, J. S. D., & McDougall, E. I. (1942). Comparative digestibility of wholemeal and white breads and the effect of the degree of fineness of grinding on the former.

Macrae, T. F., J. C. D. Hutchinson, J. O. Irwin, J. S. D. Bacon, and E. I. McDougall. Comparative Digestibility of Wholemeal and White Breads and the Effect of the Degree of Fineness of Grinding On the Former. 1942.

Macrae, T. F., et al. Comparative Digestibility of Wholemeal and White Breads and the Effect of the Degree of Fineness of Grinding On the Former. 1942.