Effect of interchanging bread and sucrose as main source of carbohydrate in a low fat diet on the glucose tolerance curve of healthy volunteer subjects.

Cohen, A. M., Teitelbaum, A., Balogh, M., & Groen, J. J. (1966). Effect of interchanging bread and sucrose as main source of carbohydrate in a low fat diet on the glucose tolerance curve of healthy volunteer subjects. The American Journal of Clinical Nutrition, 19(1), 59–62. https://doi.org/10.1093/ajcn/19.1.59