Rahardjo, M., Sihombing, M., Benedicta Miquella Adisty Wulandari and Carouline, B. 2026. Enhancing Antioxidant Properties of Sourdough Bread through the Incorporation of Indonesian Green Leaf Flours: A Multilevel Evaluation. Journal of Food Health and Bioenvironmental Science. 19, 1 (Feb. 2026), 12–26. DOI:https://doi.org/10.65763/jfhb.2026.e268239.