EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE SENSORY, CHEMICAL, AND PHYSICAL CHARACTERICTICS OF WINE COFFEE ROBUSTA TIRTOYUDO
The purpose of this study was to determine the effect and results of the best treatment of the factors of fermentation time and roasting temperature, and to determine the physical and chemical quality characteristics of the resulting Robusta Tirtoyudo wine coffee. The experimental design used is Fac...
Furkejuvvon:
| Váldodahkkit: | , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2023-10-01
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| Ráidu: | Jurnal Pangan dan Agroindustri |
| Fáttát: | |
| Liŋkkat: | https://jpa.ub.ac.id/index.php/jpa/article/view/1059 |
| Fáddágilkorat: |
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