Thermal stability and sensory evaluation of a bioactive extract from roasted coffee ( Coffea arabica ) beans added at increasing concentrations to conventional bread

Authors :: Camila Telles Silva
Roberto de Paula do Nascimento
Diogo Thimoteo da Cunha
Rosângela Maria Neves Bezerra
Mauricio A. Rostagno
Mariana Corrêa de Souza
Ana Paula da Fonseca Machado
Source :: Journal of Food Processing and Preservation. 45
Publication Year :: 2021
Publisher :: Hindawi Limited, 2021.

Subjects :: Chemistry
General Chemical Engineering
Coffea arabica
Sensory system
Thermal stability
General Chemistry
Food science
Food Science

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