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Impact of The Roast Level on Chemical Composition of Coffee from Colombia

Ilze Laukalēja

Ilze Laukalēja

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Laukalēja, Ilze
, 
Zanda Krūma

Zanda Krūma

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Krūma, Zanda
 and 
Ingmars Cinkmanis

Ingmars Cinkmanis

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Cinkmanis, Ingmars
  
Mar 03, 2022
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Published Online: Mar 03, 2022
Page range: 145 - 151
Received: Mar 22, 2021
Accepted: Jan 05, 2022
DOI: https://doi.org/10.2478/prolas-2022-0022
Keywords
© 2022 Ilze Laukalēja et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Laukalēja, Ilze
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Krūma, Zanda
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Cinkmanis, Ingmars
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Language:
English
Publication timeframe:
6 times per year
Journal Subjects:
General Interest, Mathematics, General Mathematics
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