Sorption isotherms of coffee in different stages for producing Turkish coffee
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DOI: 10.1111/jfpp.14440
Abstract: The aim of this research was to determine the adsorption behavior of coffee as green and roasted beans and ground. For this aim, the static gravimetric method was used and samples were kept in the… read more here.
Keywords: coffee different; coffee; sorption; different stages ... See more keywords