Figure 3

Scanning electron micrographs at a magnification of x1000 (a)-(d) and x500 (e)-(h), where (a) and (e): raw almond nuts without any heat treatment; (b) and (f): almond nuts roasted at 100°C for 5 min (low level); (c) and (g): almond nuts roasted at 140°C for 17.5 min (medium level); (d) and (h): almond nuts roasted at 180°C for 30 min (high level).