Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance
Currently, every 1 kg of instant coffee produced results in 2 kg of wet SCG, accounting for 45% of total annual production. Instead of being wasted and causing environmental issues, SCG can be utilized for its potential to create valuable products with added value. This study explores the underutili...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
ResearchGate
2023
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/37745/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/37745/2/FULL%20TEXT.pdf |