Effects of Roasting Degree and Grinding Size on Caffeine Content and Sensorial Quality of Coffee
This study optimized roasting and grinding parameters for Ethiopian Arabica coffee (Coffea arabica L.) to enhance caffeine content and sensory attributes using Response Surface Methodology (RSM) with Box–Behnken design (BBD). Green coffee beans from Kercha Woreda, West Guji Zone, Oromiya, Ethiopia,...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/2405668 |
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