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

Publication Name : International Journal on Advanced Science, Engineering and Information Technology

DOI : 10.18517/ijaseit.13.4.18514

Date : 2023


Publication URL
https://www.scopus.com/record/display.uri?eid=2-s2.0-85171464878&origin=resultslist&sort=plf-f
Type
Journal
ISSN
20885334
Volume
13
Page
1378-1386