IMPACT OF SLOW DRYING IN A COLD ROOM ON COFFEE SENSORY, CHEMICAL, AND PHYSICAL PROPERTIES
Author:
Affiliation:
1. Universidade Federal da Grande Dourados, Brasil
2. Universidade Tecnológica Federal do Paraná, Brasil
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0100-69162024000100318&tlng=en
Reference43 articles.
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2. Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage;Anastácio LM;European Food Research and Technology,2023
3. Official methods of analysis of AOAC International,1997
4. Official methods of analysis of AOAC International,2003
5. Effects of storage temperature on quality and functional components of polished rice ( Oryza sativa L.) during long-term storage;Aung Moon K;Food Chemistry,2022
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