Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.]
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...
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| Main Authors: | , , , , , |
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| Format: | Book |
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Universiti Teknologi MARA, Negeri Sembilan,
2019.
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| Online Access: | Link Metadata |
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