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Gluten-Free Bread and Bakery Products Technology

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F22%3AN0000041" target="_blank" >RIV/00027022:_____/22:N0000041 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.mdpi.com/2304-8158/11/3/480" target="_blank" >https://www.mdpi.com/2304-8158/11/3/480</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.3390/foods11030480" target="_blank" >10.3390/foods11030480</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Gluten-Free Bread and Bakery Products Technology

  • Original language description

    Gluten is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. This work is focused on various technological possibilities of gluten-free bread and the preparation of bakery products.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2022

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Foods

  • ISSN

    2304-8158

  • e-ISSN

  • Volume of the periodical

    11

  • Issue of the periodical within the volume

    3

  • Country of publishing house

    CH - SWITZERLAND

  • Number of pages

    18

  • Pages from-to

    480

  • UT code for WoS article

    000759550000001

  • EID of the result in the Scopus database