Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques.

Publication Name : International Journal on Advanced Science, Engineering & Information …, 2023

Citation : 4

Date : 2023


Publication URL
https://scholar.google.com/scholar?q=+intitle:"Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques."