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MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 11 (2021): Issue 1 (May 2021)
Open Access
Current Situation with the Sensory Quality of Gluten-Free Bakery Products from the Czech Market Network
Alexandra Tauferová
Alexandra Tauferová
and
Eliška Jirsová
Eliška Jirsová
| May 06, 2022
MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 11 (2021): Issue 1 (May 2021)
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Published Online:
May 06, 2022
Page range:
17 - 23
DOI:
https://doi.org/10.2478/mjfst-2022-0003
Keywords
coeliac disease
,
intolerance
,
gluten sensitivity
,
packed bakery products
,
surface colour
© 2022 Alexandra Tauferová et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Alexandra Tauferová
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