The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread.
- DOI
- 10.3390/foods15173018
- Published
- 2026 Aug 27
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173018,
title = {The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread.},
author = {Akshorayeva G and Ospankulova G and Gökmen V and Kamanova S and Murat L and Shaimenova B and Aitmukhanbetov D and Tazhina S and Kakimov M},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15173018},
url = {https://doi.org/10.3390/foods15173018}
}RIS
TY - JOUR TI - The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread. AU - Akshorayeva G AU - Ospankulova G AU - Gökmen V AU - Kamanova S AU - Murat L AU - Shaimenova B AU - Aitmukhanbetov D AU - Tazhina S AU - Kakimov M PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15173018 UR - https://doi.org/10.3390/foods15173018 ER -
APA
G, A., G, O., V, G., S, K., L, M., B, S., D, A., S, T., & M, K. (2026). The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173018
Source records
- pubmed · retrieved 2026-09-26T06:03:53.162Z