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    Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (<i>Cucurbita maxima</i> Plomo) and Soft Wheat Composite Bread

    Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (<i>Cucurbita maxima</i> Plomo) and Soft Wheat Composite Bread by Durim Alija, Remigiusz Olędzki, Daniela Nikolovska Nedelkoska, Agata Wojciechowicz-Budzisz, Ewa Pejcz, Vezirka Jankuloska, Gafur Xhabiri, Joanna Harasym

    Published 2025-01-01
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