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

• Egile Nagusiak: Md Sobri, Nur Fatin Najihah (Egilea), Mohd Nazri, Nur Fazliana (Egilea), Sumani, Nurpatin Syuhada (Egilea), Azaman Shah, Nurul Adlin (Egilea), Mohamad, Naemaa (Egilea), Hajar, Nadya (Egilea)
• Formatua: Liburua
• Argitaratua: Universiti Teknologi MARA, Negeri Sembilan, 2019.
• Gaiak: Article; PeerReviewed
• Sarrera elektronikoa: 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...