Marit Hallquist
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View article: Attitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: a qualitative study
Attitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: a qualitative study Open
Sourdough bread with increased dietary fibre may be an important source of dietary fibre for those who perceive gastrointestinal problems from baker's yeast bread. Participants in this qualitative study stated to change their attitudes tow…