YILDIRIM, R. M. Effects of Different Flour Types, Protein Sources and Transglutaminase Enzymes on Gluten-Free Şekerpare Production. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 13, n. 2, p. 469–475, 2025. DOI: 10.24925/turjaf.v13i2.469-475.7467. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/7467. Acesso em: 11 mar. 2025.