Experimental Study and Modelling of Coffee Bean Roasting in Rotary Drum Roaster on Maillard Reaction Products
<p align="justify">Roasting leads to numerous physical and chemical transformations that create the taste, aroma, and color of roasted coffee. Out of the many chemical components formed during coffee roasting, melanoidin is a major contributor to coffee color. Melanoidin is also a ch...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/27430 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |