Pengaruh Penyangraian Biji Kopi Dengan Microwave Terhadap Profil Aroms Dan Organoleptik Seduhan Kopi Arabika = Effect of Roasting Coffee Beans with Microwave Oven on Aroma Profile and Organoleptic Characters of Brewed Ar
Abstract An experiment had been done on coffee production in which coffee beans were roasted with microwave oven and in conventional way. The objective of the experiment was to determine how long microwave roasting of coffee beans should be done so that it gave comparable yield to conventionally pro...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2002
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| Online Access: | https://repository.ugm.ac.id/17764/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=529 |
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| Institution: | Universitas Gadjah Mada |