Impact of sourdough fermentation on appetite and postprandial metabolic responses – a randomised cross-over trial with whole grain rye crispbread
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DOI: 10.1017/s000711451700263x
Abstract: Abstract Sourdough fermentation is considered to have beneficial effects on postprandial satiety and metabolic responses, but studies demonstrating effects at physiological conditions are lacking. The aim of this acute breakfast intervention study was to determine… read more here.
Keywords: metabolic responses; appetite postprandial; sourdough fermented; rye crispbread ... See more keywords