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

dc.contributor.authorGarnweidner-Holme, Lisa
dc.contributor.authorHallquist, Marit
dc.contributor.authorNakken Watters, Solveig Ivara
dc.contributor.authorGjøvik, Mia
dc.contributor.authorPihl Fredriksen, Marius
dc.contributor.authorJonassen, Stephanie
dc.contributor.authorRavnanger, Ina
dc.contributor.authorHenriksen, Christine
dc.contributor.authorMyhrstad, Mari
dc.contributor.authorTelle-Hansen, Vibeke
dc.date.accessioned2023-02-15T08:04:47Z
dc.date.available2023-02-15T08:04:47Z
dc.date.created2022-11-02T14:36:28Z
dc.date.issued2022
dc.identifier.issn1654-6628
dc.identifier.urihttps://hdl.handle.net/11250/3050902
dc.language.isoengen_US
dc.publisherSwedish Nutrition Foundationen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleAttitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: A qualitative studyen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1
dc.identifier.doi10.29219/fnr.v66.8839
dc.identifier.cristin2068158
dc.source.journalFood & Nutrition Researchen_US
dc.source.volume66en_US


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Navngivelse 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal