Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction
<p>The objective of this research is to determine the effect of time temperature history on coffee<br /> aroma. Four levels of temperature (160, 180, 200, and 220oC) were used for roasting<br /> temperature with heat conduction. The dried mature of coffee beans (12% MC w.b.) was us...
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| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : International Agricultural Engineering Conference
2009
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| Online Access: | https://repository.ugm.ac.id/93925/ http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1724 |
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| Institution: | Universitas Gadjah Mada |
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