Investigation of the effect of different shapes on digestible starch levels in baked or fried potatoes | AVESİS

Hacettepe University Research Information System

Investigation of the effect of different shapes on digestible starch levels in baked or fried potatoes

Copy For Citation

HAMZALIOĞLU B. A., GÖKMEN V.

13th Congress of Nutrition, Belgrade, Serbia, 26 - 28 October 2016

Publication Type: Conference Paper
City: Belgrade
Country: Serbia
Hacettepe University Affiliated: Yes