تحضير قهوة مالت الشعير ودراسة بعض خصائصها الكيميائية ومقارنتها مع القهوة العادية من الناحية الحسية
In this research, a barley malt coffee has been produced after germination, drying and roasting, so It can be a substitute traditional coffee for economic and health reasons. Tasting tests has been done for barley malt coffee drink samples roasted at 200 ° C for (32, 30, 28) minutes. Tastes were d...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
Tishreen University
2018-10-01
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| Series: | مجلة جامعة تشرين للدراسات والبحوث العلمية، سلسلة العلوم البيولوجية |
| Online Access: | https://www.journal.tishreen.edu.sy/index.php/bioscnc/article/view/4066 |