GLUTEN-FREE PRODUCT INNOVATION WITHOUT
USE OF ANY FOOD ADDITIVES
Martina Fikselová*, Jana Kolačkovská, Stanislava Lukáčová,
Nikola Babirádová, Ľubomír Belej, Vladimír Vietoris
Key words: Celiac disease, Gluten-free food, Muesli bars,
Texture analysis, Sensory analysis, Food additives.
