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Roasting green coffee beans using spouted bed roaster: changes in physical characteristics
Pea-berry grade of green coffee (Coffea arabica) beans were roasted in a laboratory model spouted bed roaster at different temperatures (150–250°C) and times (30–300 s). The roasted samples were analysed for instrumental colour (hue, chroma and brightness) and texture. Brightness of the roasted samp...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer-Verlag
2010
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551130/ https://ncbi.nlm.nih.gov/pubmed/23572704 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0088-z |
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