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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:  and    
Open Access
|May 2022
Authors

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,
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.

Volume 11 (2021): Issue 1 (May 2021)
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