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...

書誌詳細
出版年:	Acta Periodica Technologica
主要な著者:	Odžaković Božana, Džinić Natalija, Jokanović Marija, Grujić Slavica
フォーマット:	論文
言語:	英語
出版事項:	Faculty of Technology, Novi Sad 2019-01-01
主題:	arabica robusta roasting physical properties
オンライン･アクセス:	http://www.doiserbia.nb.rs/img/doi/1450-7188/2019/1450-71881950172O.pdf

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