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 Garnweidner-Holme,
Marit Hallquist,
Solveig Ivara Watters,
Mia Gjøvik,
Marius Pihl Fredriksen,
Stephanie Jonassen,
Ina Ravnanger,
Christine Henriksen,
Mari Myhrstad,
Vibeke H. Telle-Hansen
Publication year - 2022
Publication title -
food and nutrition research/food and nutrition research. supplement
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 , glycemic , insulin