Physicochemical Properties of ‘Cisalak’ Robusta Coffee With Hot Air Based Roasting Method

The roasting technique is considered one of the coffee processing stages that can continue to be developed for sustainable innovation, both in the process and in the equipment. It is an important factor that determines the coffee’s quality. This study aimed to assess the impact of the roasting metho...

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Bibliographic Details

Published in:	BIO Web of Conferences
Main Authors:	Yulianti L E, Putri D P, Azizah I F, Witman S, Karim M A, Rahayuningtyas A
Format:	Article
Language:	English
Published:	EDP Sciences 2023-01-01
Subjects:	coffee roasting physicochemical properties hot air roaster cisalak robusta coffee sustainable innovation
Online Access:	https://www.bio-conferences.org/articles/bioconf/pdf/2023/14/bioconf_icafe2023_03014.pdf