Hosoda Y., Okahara F., Mori T., Deguchi J., Ota N., Osaki N. and Shimotoyodome A. (2017) “Dietary steamed wheat bran increases postprandial fat oxidation in association with a reduced blood glucose-dependent insulinotropic polypeptide response in mice”, Food & Nutrition Research, 610. Available at: https://foodandnutritionresearch.net/index.php/fnr/article/view/1256 (Accessed: 16April2024).