Current Situation with the Sensory Quality of Gluten-Free Bakery Products from the Czech Market Network
By: Alexandra Tauferová and Eliška Jirsová
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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
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© 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.