Improving the drying performance of parchment coffee due to the newly redesigned drying chamber
Author:
Affiliation:
1. Department of Sustainable Technologies, Faculty of Tropical AgriSciences Czech University of Life Sciences Prague Prague ‐ Suchdol Czech Republic
Funder
Česká Zemědělská Univerzita v Praze
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14161
Reference62 articles.
1. CFD-DEM simulation of drying of food grains with particle shrinkage
2. The Role of the State for Geographical Indications of Coffee: Case Studies from Colombia and Kenya
3. Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods
4. A Network behind Coffee
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