Open AccessAttitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: a qualitative study
Author(s) -
Lisa GarnweidnerHolme,
Marit Hallquist,
Solveig Ivara Watters,
Mia Gjøvik,
Marius Pihl Frederiksen,
Stephanie Jonassen,
Ina Ravnanger,
Christine Henriksen,
Mari C. W. Myhrstad,
Vibeke H. TelleHansen
Publication year - 2022
Publication title -
food and nutrition research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.041
H-Index - 37
eISSN - 1654-6628
pISSN - 1654-661X
DOI - 10.29219/fnr.v66.8839
Subject(s) - food science , randomized controlled trial , dietary fibre , taste , medicine , glycaemic index , wheat bread , biology , glycemic index , wheat flour , insulin , glycemic
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