ÖZER ALTUNDAĞ, Özlem. Calculation of Protein Quality of Olive Oil and Meatless Vegetable Dishes in Turkish Cuisine. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 13, n. 10, p. 2995–3002, 2025. DOI: 10.24925/turjaf.v13i10.2995-3002.7910. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/7910. Acesso em: 18 jul. 2026.