Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.]

• Auteurs principaux: Md Sobri, Nur Fatin Najihah (Auteur), Mohd Nazri, Nur Fazliana (Auteur), Sumani, Nurpatin Syuhada (Auteur), Azaman Shah, Nurul Adlin (Auteur), Mohamad, Naemaa (Auteur), Hajar, Nadya (Auteur)
• Format: Livre
• Publié: Universiti Teknologi MARA, Negeri Sembilan, 2019.
• Sujets: Article; PeerReviewed
• Accès en ligne: Link Metadata

Arabica coffee beans from the same origin were roasted at three different roasting parameters namely minimum roasting (180°C), medium roasting (220°C) and maximum roasting (260°C) each for 20 minutes in order to investigate the changes in the physical, chemical and sensorial evaluation. During the r...