Influence of drying techniques on sensory profile and chlorogenic acid content of instant coffee powders

  1. Deotale, S.M.
  2. Dutta, S.
  3. Moses, J.A.
  4. Anandharamakrishnan, C.
Aldizkaria:
Measurement: Food

ISSN: 2772-2759

Argitalpen urtea: 2022

Alea: 6

Mota: Artikulua

DOI: 10.1016/J.MEAFOO.2022.100030 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus