Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting.
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DOI: 10.1111/1750-3841.14422
Abstract: As it is known that Robusta coffee beans exhibit more bitterness, less acidity, and lacks sweetness with unbalance flavor as compared to their Arabica counterpart, a means to improve the quality of Robusta coffee beans… read more here.
Keywords: roasting kinetics; coffee beans; superheated steam; robusta coffee ... See more keywords