Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans

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Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans

Spontaneous fermentation is becoming ever more elusive because of vast natural microbiota profiles that affect geographical region, climate, and applications of agrichemicals. This study aimed to identify the physicochemical and sensory properties of local planted (Serdang, Malaysia) Robusta (Coffea...

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Bibliographic Details
Main Authors:	Chan, Hao Yuan, Rukayadi, Yaya, Mohamad Azman, Ezzat, Ashari, Rozzamri, Abdul Halim Lim, Sarina
Format:	Article
Language:	English
Published:	Institute for Research and Community Services, Institut Teknologi Bandung 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/113643/ http://psasir.upm.edu.my/id/eprint/113643/1/113643.pdf

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