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The effect of oven and forced convection continuous tumble (FCCT) roasting on the microstructure of whole maize kernels was characterised and quantified using X-ray micro-computed tomography (μCT). The three-dimensional (3-D) volumes, reconstructed from the two-dimensional (2-D) images, were segmented into regions of interests (ROIs), i.e. air, germ, floury and vitreous endosperm, and each region...
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