The effect of different particle size and roasting degrees on physicochemical and flow properties of coffee Coffee arabica Priincipal component analyses aspect

DOĞAN M., ASLAN D., özgür a., GÖKSEL SARAÇ M.

18th World Congress of Food Science and Technology, 21 - 25 Ağustos 2016

  • Yayın Türü: Bildiri / Özet Bildiri
  • Erciyes Üniversitesi Adresli: Evet