Open Access

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

Yishak Worku Wondimkun

Yishak Worku Wondimkun

School of Chemical and Bio-Engineering, Addis Ababa Institute of TechnologyAddis Ababa, Ethiopia
Search for this author on
Sciendo|Google Scholar
Wondimkun, Yishak Worku
, 
Shimelis Admassu Emire

Shimelis Admassu Emire

School of Chemical and Bio-Engineering, Addis Ababa Institute of TechnologyAddis Ababa, Ethiopia
Search for this author on
Sciendo|Google Scholar
Emire, Shimelis Admassu
 and 
Tarekegn Berhanu Esho

Tarekegn Berhanu Esho

College of Applied Science, Addis Ababa Science and Technology UniversityAddis Ababa, Ethiopia
Search for this author on
Sciendo|Google Scholar
Esho, Tarekegn Berhanu
  
Jun 25, 2020
Investigation of Physical and Sensory Properties of Ethiopian Specialty Dry Processed Green Coffee Beans's Cover Image
About this article
Previous Article
Next Article
Cite
Download Cover
Published Online: Jun 25, 2020
Page range: 39 - 48
Received: Dec 21, 2020
Accepted: Apr 13, 2020
DOI: https://doi.org/10.2478/aucft-2020-0004
Keywords
© 2020 Yishak Worku Wondimkun et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Industrial Chemistry, Industrial Chemistry, other, Food Science and Technology
Journal RSS Feed