ÖZBEK, Çağla; ÖNCEL, B.; ÖZDEMIR, Y. Utilization of carob flour for mitigating oil separation issue in traditional Turkish tahini halva. Toros University Journal of Food, Nutrition and Gastronomy, [S. l.], v. 3, n. 1, p. 17–27, 2024. DOI: 10.58625/jfng-2471. Disponível em: https://jfng.toros.edu.tr/index.php/jfng/article/view/2471. Acesso em: 6 oct. 2024.