Study on the effect of different roasting processes on the sensory and physicochemical properties of coffee
碩士 === 國立嘉義大學 === 食品科學系研究所 === 105 === Robusta is a major coffee variety for instant and canned coffee. Although Robusta coffee beans are inexpensive, their products are more bitter, contain higher caffeine, and have other inferior qualities compared with the ones from Arabica beans. Therefore, a...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/985sgq |