Development of brewed coffee substitute from rice grains
The main objective of the study is to develop a brewed coffee substitute from rice grains. It is divided into three phases. Phase I is the determination of the optimum roasting time at a constant temperature Range of 250-300°F. This is done through physico-chemical and statistical or sensory analysi...
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| Format: | Thesis |
| Language: | English |
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1991.
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