The Effect of Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee(Coffee Arabica): Principal Component Analyses Aspect


DOĞAN M., ASLAN D., Özgür A., Göksel Saraç M.

18th World Congress of Food Science and Technology, Dublin, Ireland, 21 - 25 August 2016, pp.1115

  • Publication Type: Conference Paper / Full Text
  • City: Dublin
  • Country: Ireland
  • Page Numbers: pp.1115
  • Erciyes University Affiliated: Yes