The effects of roasting, milling, brewing and storage processes on the physicochemical properties of Turkish coffee
Ayşe Nur Yüksel, Kevser Tuba Özkara Barut, Mustafa Bayram
Topics & Concepts
BrewingRoastingGrindingVolume (thermodynamics)Raw materialMaterials sciencePulp and paper industryCopperTurkishFood scienceMetallurgyChemistryFermentationEngineeringPhilosophyLinguisticsQuantum mechanicsOrganic chemistryPhysicsCoffee research and impactsFood Chemistry and Fat Analysis