Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans
Spontaneous fermentation is becoming ever more elusive because of vast natural microbiota profiles that affect geographical region, climate, and applications of agrichemicals. This study aimed to identify the physicochemical and sensory properties of local planted (Serdang, Malaysia) Robusta (Coffea...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Research and Community Services, Institut Teknologi Bandung
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113643/1/113643.pdf |