Attitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: a qualitative study

BACKGROUND: Bread is an important source of dietary fibre. However, an increasing number of individuals exclude bread from their habitual diet for various reasons. In recent years, sourdough bread has increased in popularity, and clinical studies have indicated that sourdough bread may decrease gast...

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Detalles Bibliográficos
Autores principales: Garnweidner-Holme, Lisa, Hallquist, Marit, Watters, Solveig Ivara, Gjøvik, Mia, Frederiksen, Marius Pihl, Jonassen, Stephanie, Ravnanger, Ina, Henriksen, Christine, Myhrstad, Mari C.W., Telle-Hansen, Vibeke H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Open Academia 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602196/
https://www.ncbi.nlm.nih.gov/pubmed/36340917
http://dx.doi.org/10.29219/fnr.v66.8839

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602196/
https://www.ncbi.nlm.nih.gov/pubmed/36340917
http://dx.doi.org/10.29219/fnr.v66.8839

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