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Antioxidant ActivitySensory EvaluationLactic Acid BacteriaNutritional StatusNutritional ValueBody Mass IndexPhenolic CompoundsResponse Surface MethodologyFatty Acid CompositionAntioxidant CapacityEssential Amino AcidsPolyunsaturated Fatty AcidsPhenolic ContentTotal Phenolic CompoundsFatty AcidsVitamin CFunctional PropertiesWheat FlourNutritional CompositionUnsaturated Fatty Acids