Haskå Lina, Andersson Roger, and Nyman Margareta. “A Water-Soluble Fraction from a by-Product of Wheat Increases the Formation of Propionic Acid in Rats Compared With Diets Based on Other by-Product Fractions and Oligofructose”. Food & Nutrition Research00 (October 17, 2011). Accessed April 24, 2024. https://foodandnutritionresearch.net/index.php/fnr/article/view/579.