Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance
Currently, every 1 kg of instant coffee produced results in 2 kg of wet SCG, accounting for 45% of total annual production. Instead of being wasted and causing environmental issues, SCG can be utilized for its potential to create valuable products with added value. This study explores the underutili...
Saved in:
Main Authors: | , , , , , , , |
---|---|
Format: | Article |
Language: | English English |
Published: |
ResearchGate
2023
|
Subjects: | |
Online Access: | https://eprints.ums.edu.my/id/eprint/37745/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/37745/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/37745/ https://doi.org/10.1016/j.fufo.2023.100245 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Universiti Malaysia Sabah |
Language: | English English |