Abstract Developing gluten-free food products is an important direction in the creation of functional and health-oriented foods. The aim of this study was to evaluate the sensory properties, chemical composition (protein, fat, carbohydrates, amino acid profile, antioxidant activity), and energy value of bread produced...
T. Kurbangaliyeva, A. Amirova, B. Usenbekov et al.· Brazilian Journal of Biology· 0 citations
An integrated analysis of amylose variation in rice from a genetics–physiology–breeding perspective is provided, based on a structured literature search using PubMed, Scopus, Web of Science, and Google Scholar covering studies published between 2000 and 2026.
B. Usenbekov, A. Meldebekova, I. Sartbayeva et al.· Frontiers in Plant Science· 0 citations
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