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

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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

Authors

Alexandra Tauferová

tauferovaa@vfu.cz

Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Brno

Eliška Jirsová

Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Brno

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,

gluten sensitivity,

packed bakery products,

Related subjects:

Business and economics,

Political economics,

Economic policy,

Business management,

Agribusiness, food industry,

Industrial chemistry,

Food science and technology,

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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