Non-destructive Characterisation and Quantification of the Effect of Conventional Oven and Forced Convection Continuous Tumble (FCCT) Roasting on the Three-Dimensional Microstructure of Whole Wheat Kernels Using X-ray Micro-Computed Tomography (Μct)
Journal of Food Engineering（2016）
Key words
Microstructure,X-ray micro-computed tomography,Image analysis,Roasting,Porosity
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