RAHARDJO, M.; SIHOMBING, M.; BENEDICTA MIQUELLA ADISTY WULANDARI; CAROULINE, B. Enhancing Antioxidant Properties of Sourdough Bread through the Incorporation of Indonesian Green Leaf Flours: A Multilevel Evaluation. Journal of Food Health and Bioenvironmental Science, Bangkok, Thailand, v. 19, n. 1, p. 12–26, 2026. DOI: 10.65763/jfhb.2026.e268239. Disponível em: https://li01.tci-thaijo.org/index.php/sdust/article/view/268239. Acesso em: 20 sep. 2026.