The Effect of the Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee Coffee Arabica Principal Component Analyses Aspect

DOĞAN M., ASLAN D., ÖZGÜR A., GÖKSEL SARAÇ M.

18th World Congress of Food Science and Technology/ Dublin, 21 - 25 August 2016, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• Sivas Cumhuriyet University Affiliated: Yes