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Vol 7, No 4 (2024) Comparative study of traditional and lab-scale roasting method for unpeeled robusta coffee in Bromo-Tengger-Semeru mountain slope regions Abstract  PDF
Kiki Fibrianto, Onky Audika Ferrasta, Igoy Arya Bimo
 
Vol 6, No 4 (2023) Effect of different sweetener and concentration on sensory and chemical attributes of peeled and un-peeled coffee kombucha Abstract  PDF
Kiki Fibrianto, Fadila Artameivia Aunura
 
6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue Sensory characterization of unpeeled robusta coffee at different roasting temperature and time Abstract  PDF
Kiki Fibrianto, Harijono Harijono, Syaiful Adnan
 
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