Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee
Masters of Science === Department of Food, Nutrition, Dietetics and Health === Edgar Chambers IV === In today’s market, there is a growing demand for high-quality coffee with distinctive sensory characteristics. An example of such coffees is the cold brew which has become quite popular. Despite the...
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| Language: | en_US |
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2018
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| Online Access: | http://hdl.handle.net/2097/39296 |