Abstract
In the roasting chapter, the reader is presented with a broad, technical and practical approach to the observed developments in the sector, the matrices that are employed in the roasting process, as well as the chemical, sensory and qualitative constraints, considering that such processes can impact on the structure of the factors mentioned.
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Pereira, L.L. et al. (2021). Roasting Process. In: Louzada Pereira, L., Rizzo Moreira, T. (eds) Quality Determinants In Coffee Production. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-54437-9_7
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