B35 - The Effects of Temperature and Roasting Time on The Quality of Ground Robusta Coffee (Coffea rabusta) using Gene Café Roaster

Satrijo, Saloko B35 - The Effects of Temperature and Roasting Time on The Quality of Ground Robusta Coffee (Coffea rabusta) using Gene Café Roaster. In: The 2nd International Conference on Bioscience, Biotechnology, and Biometrics 2019 (ICBBB2019).

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TB35 The effects of temperature and roasting time on the quality of ground Robusta coffee (Coffea rabusta) using Gene Café roaster.pdf
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Item Type: Conference or Workshop Item (Paper)
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Teknologi Pangan dan Agroindustri
Depositing User: Dr. Ir. Satrijo Saloko , MP.
Date Deposited: 13 Jul 2023 03:12
Last Modified: 21 Jul 2023 01:20
URI: http://eprints.unram.ac.id/id/eprint/41010

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