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Physicochemical parameters and consumer acceptance in espresso and american coffee pods

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Physicochemical parameters and consumer acceptance in espresso and american coffee pods

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Parrado, L.; Bahamon, A.; Gutierrez, N. (2018). Physicochemical parameters and consumer acceptance in espresso and american coffee pods. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 981-988. https://doi.org/10.4995/IDS2018.2018.7691

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/117707

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Title: Physicochemical parameters and consumer acceptance in espresso and american coffee pods
Author:
Issued date:
Abstract:
[EN] This study presents the consumer acceptance of coffee beverages made from espresso coffee pods (CCE) and american coffee pods (CCA), six quality attributes were evaluated by a sensory panel conformed to judges of ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Coffee , Espresso , American , Sensory , Physiochemical
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7691
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7691
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Type: Capítulo de libro Comunicación en congreso

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