DETERMINATION OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE CRACKERS BASED ON SOURDOUGH. Works of the Faculty of Agriculture and Food Sciences University of Sarajevo, Sarajevo, Bosnia and Herzegovina, v. 70, n. 1, p. 155–164, 2026. DOI: 10.67407/rppf.2020.1.155. Disponível em: https://radovi.ppf.unsa.ba/index.php/rppf/article/view/115. Acesso em: 24 sep. 2026.