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Author/Creator Schoeman, Letitia

2. 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). (October 2016)

Authors:
Schoeman, Letitia; du Plessis, Anton; Manley, Marena
Journal:
Journal of food engineering
Issue:
Volume 187(2016:Oct.)
Page Start:
1
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

3. 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). (October 2016)

Authors:
Schoeman, Letitia; du Plessis, Anton; Manley, Marena
Journal:
Journal of food engineering
Issue:
Volume 187(2016:Oct.)
Page Start:
1
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗