Instant coffee with steamed PVA beans: Physical-chemical and sensory aspects
ABSTRACT Around 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brews. Steam treatment has been reported as an alternative to improve the cup quality of coffee products. This research aimed to study the feasibility of using steamed R...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Lavras
2020-03-01
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| Series: | Ciência e Agrotecnologia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100248&tlng=en |