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Akshorayeva G, Ospankulova G, Gökmen V, Kamanova S, Murat L, Shaimenova B, Aitmukhanbetov D, Tazhina S, Kakimov M. The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread. Foods. 2026; 15(17):3018. https://doi.org/10.3390/foods15173018

Akshorayeva, Gaukhar, Gulnazym Ospankulova, Vural Gökmen, Svetlana Kamanova, Linara Murat, Bakhyt Shaimenova, Daulet Aitmukhanbetov, Sayagul Tazhina, and Mukhtarbek Kakimov. 2026. "The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread" Foods 15, no. 17: 3018. https://doi.org/10.3390/foods15173018

Akshorayeva, G., Ospankulova, G., Gökmen, V., Kamanova, S., Murat, L., Shaimenova, B., Aitmukhanbetov, D., Tazhina, S., & Kakimov, M. (2026). The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread. Foods, 15(17), 3018. https://doi.org/10.3390/foods15173018