| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 22 Apr 2016 | BMRC | Institute for Human Development and Potential | Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response | Evelyn Lau, Weibiao Zhou, Christiani Jeyakumar Henry | British Journal of Nutrition |