PINAR TEMIZKAN, S.; ÇITAK, B. Sustainability of Gastronomic Product as a Cultural Heritage Element: Roasted Chickpea “Leblebi” In Türkiye. Anais Brasileiros de Estudos Turísticos, [S. l.], v. 16, n. 1, p. 1–16, 2026. DOI: 10.5281/zenodo.18062626. Disponível em: https://periodicos.ufjf.br/index.php/abet/article/view/47139. Acesso em: 11 may. 2026.