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.

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Journal of Hygienic Engineering and Design