Process and apparatus for improving roast coffee
1991
Bonne, H.
To improve the quality, especially the flavour of roast coffee, the raw-coffee beans are pretreated by enrichment with saccharides. Saccharides are added to the raw-coffee beans in an aqueous solution in a proportion of approximately 10%. The enrichment of the raw-coffee beans with saccharides results in an appreciable increase in the content of "fine" acids in the roast coffee and consequently in an improvement of quality.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños