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
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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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
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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
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