KOLESáROVá, A.; GAžAROVá, M.; KOPčEKOVá, J.; MRáZOVá, J.; ZELEňáKOVá, L. EVALUATION OF THE GLUTEN-FREE BAKERY PRODUCTS CONSUMPTION IN RELATION TO HYPERTENSION AS RISK FACTOR FOR CARDIOVASCULAR DISEASE. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 8, n. 3, p. 920–924, 2018. DOI: 10.15414/jmbfs.2018-19.8.3.920-924. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8795. Acesso em: 22 jul. 2024.