AYDIN, N.; ALP BALTAKESMEZ, D.; MISIR, S. Development of Halva with Ancient and Modern Flours: A Comparative Study on Quality and Sensory Properties. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 13, n. s2, p. 3475–3482, 2025. DOI: 10.24925/turjaf.v13is3.3475-3482.7985. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/7985. Acesso em: 13 jun. 2026.