Processo De Torraaao
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1. Optimization of the roasting coffee process by the monitoring of physical and sensory parameter, property. / OtimizaÃÃo do processo de torraÃÃo do cafà pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais
Abstract SILVA, Jack Robson. Optimization of the roasting coffee process by the monitoring of physical and sensory parameter, property. 2008. 71 p. Dissertation (MÃster in Food Science) â Federal University of Lavras, Lavras. The target of this paper was the optimization of the Coffee arabica L. roasting process derived from two kinds of processes, pulped
Publicado em: 2008