Figure 6.

Appetite ratings (n = 20) for the morning and afternoon time intervals after consumption of breakfast meals including wheat reference bread (black); porridge of milled rye kernels (white) and porridge of whole rye kernels (checked). Different letters within time interval and appetite rating indicates significant difference (p < 0.05).

Isaksson et al. Nutrition Journal 2011 10:31   doi:10.1186/1475-2891-10-31
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