DİNÇER, C. Et Al. 2011. Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars. PLANT FOODS FOR HUMAN NUTRITION , vol.66, no.4 , 341-347.

DİNÇER, C., KARAOĞLAN, M., ERDEN, F., Tetik, N., TOPUZ, A., & ÖZDEMİR, F., (2011). Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars. PLANT FOODS FOR HUMAN NUTRITION , vol.66, no.4, 341-347.

DİNÇER, CÜNEYT Et Al. "Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars," PLANT FOODS FOR HUMAN NUTRITION , vol.66, no.4, 341-347, 2011

DİNÇER, CÜNEYT Et Al. "Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars." PLANT FOODS FOR HUMAN NUTRITION , vol.66, no.4, pp.341-347, 2011

DİNÇER, C. Et Al. (2011) . "Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars." PLANT FOODS FOR HUMAN NUTRITION , vol.66, no.4, pp.341-347.

@article{article, author={CÜNEYT DİNÇER Et Al. }, title={Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea batatas (L.) Lam.] Cultivars}, journal={PLANT FOODS FOR HUMAN NUTRITION}, year=2011, pages={341-347} }