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 . Research, Society and Development, [S. l.], v. 11, n. 9, p. e13211932401, 2022. DOI: 10.33448/rsd-v11i9.32401. Disponível em: https://rsdjournal.org/rsd/article/view/32401. Acesso em: 5 dec. 2025.