Alija, D.; Olędzki, R.; Nikolovska Nedelkoska, D.; Wojciechowicz-Budzisz, A.; Pejcz, E.; Jankuloska, V.; Xhabiri, G.; Harasym, J.
Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (Cucurbita maxima Plomo) and Soft Wheat Composite Bread. Foods 2025, 14, 437.
https://doi.org/10.3390/foods14030437
AMA Style
Alija D, Olędzki R, Nikolovska Nedelkoska D, Wojciechowicz-Budzisz A, Pejcz E, Jankuloska V, Xhabiri G, Harasym J.
Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (Cucurbita maxima Plomo) and Soft Wheat Composite Bread. Foods. 2025; 14(3):437.
https://doi.org/10.3390/foods14030437
Chicago/Turabian Style
Alija, Durim, Remigiusz Olędzki, Daniela Nikolovska Nedelkoska, Agata Wojciechowicz-Budzisz, Ewa Pejcz, Vezirka Jankuloska, Gafur Xhabiri, and Joanna Harasym.
2025. "Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (Cucurbita maxima Plomo) and Soft Wheat Composite Bread" Foods 14, no. 3: 437.
https://doi.org/10.3390/foods14030437
APA Style
Alija, D., Olędzki, R., Nikolovska Nedelkoska, D., Wojciechowicz-Budzisz, A., Pejcz, E., Jankuloska, V., Xhabiri, G., & Harasym, J.
(2025). Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (Cucurbita maxima Plomo) and Soft Wheat Composite Bread. Foods, 14(3), 437.
https://doi.org/10.3390/foods14030437