Impact of sourdough fermentation on appetite and postprandial metabolic responses – a randomised cross-over trial with whole grain rye crispbread

MLA

Per M. Hellström, et al. “Impact of Sourdough Fermentation on Appetite and Postprandial Metabolic Responses – a Randomised Cross-over Trial with Whole Grain Rye Crispbread.” British Journal of Nutrition, vol. 118, Nov. 2017, pp. 686–97. EBSCOhost, https://doi.org/10.1017/s000711451700263x.

APA

Per M. Hellström, Galia Zamaratskaia, Rikard Landberg, Linda Deissler, Daniel P. Johansson, Matheus Antunes Junqueira, & Maud Langton. (2017). Impact of sourdough fermentation on appetite and postprandial metabolic responses – a randomised cross-over trial with whole grain rye crispbread. British Journal of Nutrition, 118, 686–697. https://doi.org/10.1017/s000711451700263x

Chicago

Per M. Hellström, Galia Zamaratskaia, Rikard Landberg, Linda Deissler, Daniel P. Johansson, Matheus Antunes Junqueira, and Maud Langton. 2017. “Impact of Sourdough Fermentation on Appetite and Postprandial Metabolic Responses – a Randomised Cross-over Trial with Whole Grain Rye Crispbread.” British Journal of Nutrition 118 (November): 686–97. doi:10.1017/s000711451700263x.