When are coffee beans just right? Development of physico-chemical properties during roasting
This paper presents the basic physicochemical properties (bean size, inner structures, colour and reflection coefficient) of arabica and robusta coffee beans roasted at a constant temperature of 242°C for different times, ranging from 40 to 300 seconds.
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| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
Trieste (Italia) ASIC
2001
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| Subjects: | COFFEA, COFFEA ARABICA, CAFE, COLOR, PROPIEDADES FISICO-QUIMICAS SUELO, TOSTADO, MICROSCOPIA, DIMENSION, |
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