Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis
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DOI: 10.3390/foods13172705
Abstract: The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp) exhibited… read more here.
Keywords: gcbp; green coffee; analysis; coffee bean ... See more keywords