Investigating Effect of Fat Content and Peanut Raisin Addition to Cake Batters on Texture Moisture Content and Weight Loss With Magnetic Resonance Imaging MRI

Date

2014-06-21

Author

Öztop, Halil Mecit
Kırtıl, Emrah
Tatar, Betül
Tonyalı, Bade
Yıldız Bulut, Elif
Yücekutlu, Mutlu

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URI

http://www.ift.org/Meetings-and-Events/Past-Meeting-Resources/Technical%20Abstract%20Search%20Details.aspx?id=60123
https://hdl.handle.net/11511/79397

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Citation Formats

H. M. Öztop, E. Kırtıl, B. Tatar, B. Tonyalı, E. Yıldız Bulut, and M. Yücekutlu, “Investigating Effect of Fat Content and Peanut Raisin Addition to Cake Batters on Texture Moisture Content and Weight Loss With Magnetic Resonance Imaging MRI,” 2014, Accessed: 00, 2021. [Online]. Available: http://www.ift.org/Meetings-and-Events/Past-Meeting-Resources/Technical%20Abstract%20Search%20Details.aspx?id=60123.