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Current Situation with the Sensory Quality of Gluten-Free Bakery Products from the Czech Market Network Cover

Current Situation with the Sensory Quality of Gluten-Free Bakery Products from the Czech Market Network

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 11 (2021): Issue 1 (May 2021)
By: Alexandra Tauferová and  Eliška Jirsová  
Open Access
|May 2022
DOI: https://doi.org/10.2478/mjfst-2022-0003 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281
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Language: English
Page range: 17 - 23
Published on: May 6, 2022
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
coeliac disease,
intolerance,
gluten sensitivity,
packed bakery products,
surface colour
Related subjects:
Business and economics,
Political economics,
Economic policy,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology,
Medicine,
Veterinary medicine

© 2022 Alexandra Tauferová, Eliška Jirsová, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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