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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 2022, 11 (9), e13211932401. https://doi.org/10.33448/rsd-v11i9.32401.