Iva Buresova

About

Iva Buresova is an Associate Professor at Tomas Bata University in Zlín, Czech Republic. Her research areas focus on the rheological and fermentation properties of different doughs, particularly those derived from colored wheat and pigmented rice, as well as gluten-free baking techniques. Recent publications include investigations into the quality of bread made from these alternative flours and the monitoring of fermentation processes in gluten-free doughs. Additionally, she explores sensory changes in food products, such as chocolate bars, during storage.