1. 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) ↗
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) ↗