HAMZALIOĞLU, B. A. And GÖKMEN, V. 2016. Investigation of the effect of different shapes on digestible starch levels in baked or fried potatoes. 13th Congress of Nutrition , (Belgrade, Serbia).

HAMZALIOĞLU, B. A., & GÖKMEN, V., (2016). Investigation of the effect of different shapes on digestible starch levels in baked or fried potatoes . 13th Congress of Nutrition, Belgrade, Serbia

HAMZALIOĞLU, BERAT, And VURAL GÖKMEN. "Investigation of the effect of different shapes on digestible starch levels in baked or fried potatoes," 13th Congress of Nutrition, Belgrade, Serbia, 2016

HAMZALIOĞLU, BERAT A. And GÖKMEN, VURAL. "Investigation of the effect of different shapes on digestible starch levels in baked or fried potatoes." 13th Congress of Nutrition , Belgrade, Serbia, 2016

HAMZALIOĞLU, B. A. And GÖKMEN, V. (2016) . "Investigation of the effect of different shapes on digestible starch levels in baked or fried potatoes." 13th Congress of Nutrition , Belgrade, Serbia.

@conferencepaper{conferencepaper, author={BERAT AYTÜL HAMZALIOĞLU And author={VURAL GÖKMEN}, title={Investigation of the effect of different shapes on digestible starch levels in baked or fried potatoes}, congress name={13th Congress of Nutrition}, city={Belgrade}, country={Serbia}, year={2016}}