QUALITY OF GLUTEN-FREE BUCKWHEAT-RICE BREAD
In case of celiac disease the products containing gluten must be excluded from the nutrition. The offer of gluten-free products (especially pastry) is low and in addition the gluten-free breads are typical of dry crust and crumb and higher firmness in comparison with wheat bread. This work deals wit...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2013-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2013/06/23_jmbs_dvorakova_fbp_f_.pdf |