Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea-Reference-Cited by-同舟云学术

Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea

Published:2022-09-05 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Kristanti Dita¹²^ORCID,Setiaboma Woro¹²^ORCID,Ratnawati Lia¹^ORCID,Sagita Diang¹^ORCID

Affiliation:

1. Research Center for Appropriate Technology National Research and Innovation Agency Subang Indonesia

2. Research Center for Food Technology and Processing National Research and Innovation Agency Yogyakarta Indonesia

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17054

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3. Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

4. State of the art in coffee processing by-products

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