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Espresso coffee samples were freshly prepared with 10% sucrose, 0.0143% sucralose (equivalent in sweetness to 10% sucrose), or unsweetened, each with and without nondairy creamer. A sensory panel rated the intensities of "malty,” "caramel,” "roas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______805::63fb6c3ac6ffeebed801be9d5fa6252b
http://doc.rero.ch/record/321130/files/12078_2008_Article_9018.pdf
http://doc.rero.ch/record/321130/files/12078_2008_Article_9018.pdf
Autor:
Chiralertpong, Ariya
Chemical modification was applied to a coffee process by-product, silver skin, as well as raw coffee beans, with the aim to improve their aroma quality. Heat treatment in combination with sugar addition or enzyme treatment was applied to silver skin
Externí odkaz:
http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.547276
Akademický článek
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Autor:
Chiralertpong, Ariya
Chemical modification was applied to a coffee process by-product, silver skin, as well as raw coffee beans, with the aim to improve their aroma quality. Heat treatment in combination with sugar addition or enzyme treatment was applied to silver skin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::ac0e1c1df437c080c342394547d4422e
https://eprints.nottingham.ac.uk/12425/1/537653.pdf
https://eprints.nottingham.ac.uk/12425/1/537653.pdf