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Investigation of Physical and Sensory Properties of Ethiopian Specialty Dry Processed Green Coffee Beans Cover

Investigation of Physical and Sensory Properties of Ethiopian Specialty Dry Processed Green Coffee Beans

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 1 (June 2020)
By: Yishak Worku Wondimkun,  Shimelis Admassu Emire and  Tarekegn Berhanu Esho  
Open Access
|Jun 2020

Authors

Yishak Worku Wondimkun

yishak.worku@aau.edu.et

School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia

Shimelis Admassu Emire

School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia

Tarekegn Berhanu Esho

College of Applied Science, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
DOI: https://doi.org/10.2478/aucft-2020-0004 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 39 - 48
Submitted on: Dec 21, 2020
Accepted on: Apr 13, 2020
Published on: Jun 25, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Coffee Arabica,
coffee variety,
coffee dimensions,
physical properties,
sensory attributes
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 Yishak Worku Wondimkun, Shimelis Admassu Emire, Tarekegn Berhanu Esho, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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