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Development of coffee bean porosity and thermophysical properties during roasting

M. Al-Shemmeri; P. Fryer; R. Farr; E. Lopez-Quiroga
Journal of Food Engineering · Vol. 378 · pp. 112096 · 2024

Abstract

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Bibliographic Information

JournalJournal of Food Engineering
PublisherElsevier
Publication Date2024-10-01
Publication Year2024
Volume378
Pages112096
Document TypeJournal Article
eISSN0260-8774
DOI10.1016/j.jfoodeng.2024.112096
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1982-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/02608774
Publisher PageOpen Publisher Page
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