Evaluation of the effect of substrates and types of wheat flour on microbiological characteristics, pH values, levels of total phenolic compounds, antioxidant capacity and fermentative capacity of sourdough . RSD [Internet]. 2022 Jul. 20 [cited 2025 Dec. 14];11(9):e13211932401. Available from: https://www.rsdjournal.org/rsd/article/view/32401