Article Versions Notes

Alija D, Olędzki R, Nikolovska Nedelkoska D, Wojciechowicz-Budzisz A, Xhabiri G, Pejcz E, Alija E, Harasym J. The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends. Foods. 2025; 14(2):243. https://doi.org/10.3390/foods14020243

Alija, Durim, Remigiusz Olędzki, Daniela Nikolovska Nedelkoska, Agata Wojciechowicz-Budzisz, Gafur Xhabiri, Ewa Pejcz, Eljesa Alija, and Joanna Harasym. 2025. "The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends" Foods 14, no. 2: 243. https://doi.org/10.3390/foods14020243

Alija, D., Olędzki, R., Nikolovska Nedelkoska, D., Wojciechowicz-Budzisz, A., Xhabiri, G., Pejcz, E., Alija, E., & Harasym, J. (2025). The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends. Foods, 14(2), 243. https://doi.org/10.3390/foods14020243