Petra Smrčková

About

Petra Smrčková is an assistant professor at the University of Chemistry and Technology Prague, Czech Republic. Her research focuses on the technological properties and health benefits of various food ingredients, including β-glucans in flatbread, biopolymer composition in mushrooms, and the effects of pulsed electric fields on flour. Recent publications highlight her work on non-traditional starches and innovative food compositions aimed at enhancing the nutritional profile of extrudates.