Coffee aromatization
1987
Ghodsizadeh, Y.
A process for aromatizing instant coffee by transferring volatile aromatics from a roast and ground coffee to the instant coffee comprises heating roast and ground coffee to a temperature of about 30 deg. to 95 deg. C. and allowing volatile aromatics released during heating to come into contact with the instant coffee which is maintained at a temperature of about 0 deg. to 35 deg. C. The aromatized instant coffee has improved in-jar aroma.
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书目信息
出版者
Philippine Patents Office
页码
22 p.
其它主题
Cafe instantane; Cafe instantaneo
语言
英语
注释
Summary (En)
类型
Summary
团体作者
Nestec S.A., Lausanne (Switzerland)
1990-08-15
AGRIS AP
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