Hallström E., Sestili F., Lafiandra D., Björck I., and Östman E. “A Novel Wheat Variety With Elevated Content of Amylose Increases Resistant Starch Formation and May Beneficially Influence Glycaemia in Healthy Subjects”. Food & Nutrition Research, Aug. 2011, https://foodandnutritionresearch.net/index.php/fnr/article/view/584.