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Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread—A Randomized Cross-Over Breakfast Study

Sourdough fermented bread has been suggested to have beneficial health effects, in part mediated by increased satiety in the postprandial phase, but only limited research has been conducted to verify this. The current study aimed to investigate the effect of the amounts of sourdough and rye in soft...

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Détails bibliographiques
Publié dans:Nutrients
Auteurs principaux: Iversen, Kia Nøhr, Johansson, Daniel, Brunius, Carl, Andlid, Thomas, Andersson, Roger, Langton, Maud, Landberg, Rikard
Format: Artigo
Langue:Inglês
Publié: MDPI 2018
Sujets:
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC6266039/
https://ncbi.nlm.nih.gov/pubmed/30380770
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu10111594
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