CHANGES IN TEXTURAL PROPERTIES AND COLOR DUE TO THE PROCESSING METHOD OF GREEN COFFEA ARABICA.
| Autor: | Poláková, Katarína1 xpolakovak1@uniag.sk, Bobková, Alica1, Demianová, Alžbeta1, Belej, Ľubomír1, Jurčaga, Lukáš1, Bobko, Marek1, Mesárošová, Andrea1, Žiak, Miroslav1 |
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| Zdroj: | Journal of Microbiology, Biotechnology & Food Sciences. 2022 Special Issue, Vol. 12, p1-4. 4p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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