The influence of roasting temperature on the physical properties of Arabica and Robusta coffee
The influence of different roasting temperatures on the physical properties of Arabica and Robusta coffee was investigated. Arabica (Rio Minas) of two quality classes and Robusta coffee samples, roasted at 167, 171 and 175°C, were used for this research. Bulk density, total weight loss, wat...
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| Principais autores: | , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Faculty of Technology, Novi Sad
2019-01-01
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| 叢編: | Acta Periodica Technologica |
| 主題: | |
| 在線閱讀: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2019/1450-71881950172O.pdf |
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