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

Autor: Hasni, Dian, Muziafa, Murna, Widayat, Heru P., Ariska, Nita, Maulidar, Rahmad, Dedy

Publikováno v: International Journal on Advanced Science, Engineering & Information Technology; 2023, Vol. 13 Issue 4, p1378-1386, 9p