Influence of water hardness on functional and sensory quality of cold infused robusta coffee leaf tea | Fibrianto | Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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Kiki Fibrianto
https://www.scopus.com/authid/detail.uri?authorId=57200724685
Universitas Brawijaya
Indonesia

Brawijaya Senso-Gastronomy Center, Department of Agricultural Product Technology, Faculty of Agricultural Technology

Sudarminto Setyo Yuwono
Universitas Brawijaya
Indonesia

Brawijaya Senso-Gastronomy Center, Department of Agricultural Product Technology, Faculty of Agricultural Technology

Devy Sekarlianty
Universitas Brawijaya
Indonesia

Brawijaya Senso-Gastronomy Center, Department of Agricultural Product Technology, Faculty of Agricultural Technology

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Copyright (c) 2022 Kiki Fibrianto, STP., M.Phil., Ph.D, Sudarminto Setyo Yuwono

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Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

E-ISSN 2622-5921

Faculty of Agricultural Technology

Jurnal Universitas Brawijaya - © 2018

Jl. Veteran Malang 65145 Indonesia

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This work is licensed under a
Creative Commons Attribution 4.0 International License