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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Visualisation of cakes differing in oil content with magnetic resonance imaging

Emrah KirtilDepartment of Food Engineering, Middle East Technical University, Ankara, Turkey
,
Bade TonyaliDepartment of Food Engineering, Middle East Technical University, Ankara, Turkey;Food Science Institute, Department of Animal Science and Industry, Kansas State ```University, Manhattan, KS, USA
,
Ayca AydogduDepartment of Food Engineering, Middle East Technical University, Ankara, Turkey;Department of Food Engineering, University of Necmettin Erbakan, Konya, Turkey
,
Elif Yildiz BulutDepartment of Food Engineering, Middle East Technical University, Ankara, Turkey
,
Betul Cilek TatarDepartment of Food Engineering, Middle East Technical University, Ankara, Turkey
&
Mecit Halil OztopDepartment of Food Engineering, Middle East Technical University, Ankara, TurkeyCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0001-6414-8942
ORCID Icon
Pages S1025-S1036 | Received 08 Jan 2017, Accepted 29 Apr 2017, Published online: 01 Aug 2017

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