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

dc.contributor.author	Garnweidner-Holme, Lisa
dc.contributor.author	Hallquist, Marit
dc.contributor.author	Nakken Watters, Solveig Ivara
dc.contributor.author	Gjøvik, Mia
dc.contributor.author	Pihl Fredriksen, Marius
dc.contributor.author	Jonassen, Stephanie
dc.contributor.author	Ravnanger, Ina
dc.contributor.author	Henriksen, Christine
dc.contributor.author	Myhrstad, Mari
dc.contributor.author	Telle-Hansen, Vibeke
dc.date.accessioned	2023-02-15T08:04:47Z
dc.date.available	2023-02-15T08:04:47Z
dc.date.created	2022-11-02T14:36:28Z
dc.date.issued	2022
dc.identifier.issn	1654-6628
dc.identifier.uri	https://hdl.handle.net/11250/3050902
dc.language.iso	eng	en_US
dc.publisher	Swedish Nutrition Foundation	en_US
dc.rights	Navngivelse 4.0 Internasjonal	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/deed.no	*
dc.title	Attitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: A qualitative study	en_US
dc.type	Peer reviewed	en_US
dc.type	Journal article	en_US
dc.description.version	publishedVersion	en_US
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1
dc.identifier.doi	10.29219/fnr.v66.8839
dc.identifier.cristin	2068158
dc.source.journal	Food & Nutrition Research	en_US
dc.source.volume	66	en_US

Med mindre annet er angitt, så er denne innførselen lisensiert som Navngivelse 4.0 Internasjonal