THE EFFECTS OF HYDRATION LEVELS AND FERMENTATION TIME ON THE CRUMB STRUCTURE AND FLAVOR PROFILE OF ARTISAN SOURDOUGH. Lex localis - Journal of Local Self-Government, [S. l.], p. 1–10, 2021. DOI: 10.52152/qt1t7z83. Disponível em: http://lex-localis.org/index.php/LexLocalis/article/view/802659. Acesso em: 10 feb. 2026.