EROGLU, E. I. And Buyuktuncer, Z. 2017. The effect of various cooking methods on resistant starch content of foods. NUTRITION & FOOD SCIENCE , vol.47, no.4 , 522-533.

EROGLU, E. I., & Buyuktuncer, Z., (2017). The effect of various cooking methods on resistant starch content of foods. NUTRITION & FOOD SCIENCE , vol.47, no.4, 522-533.

EROGLU, ZEHRA, And Zehra Buyuktuncer. "The effect of various cooking methods on resistant starch content of foods," NUTRITION & FOOD SCIENCE , vol.47, no.4, 522-533, 2017

EROGLU, ZEHRA B. And Buyuktuncer, Zehra. "The effect of various cooking methods on resistant starch content of foods." NUTRITION & FOOD SCIENCE , vol.47, no.4, pp.522-533, 2017

EROGLU, E. I. And Buyuktuncer, Z. (2017) . "The effect of various cooking methods on resistant starch content of foods." NUTRITION & FOOD SCIENCE , vol.47, no.4, pp.522-533.

@article{article, author={ZEHRA BÜYÜKTUNCER DEMİREL And author={Zehra Buyuktuncer}, title={The effect of various cooking methods on resistant starch content of foods}, journal={NUTRITION & FOOD SCIENCE}, year=2017, pages={522-533} }