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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)

Convection Continuous TumbleEngineeringMechanical EngineeringNon-destructive CharacterisationFood MicrostructureConventional OvenFood EngineeringThermal ProcessingMicrostructureRadiologyHealth Sciences