Browsing by Subject "Robusta"
Now showing items 1-2 of 2
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Effect Of Viscozyme L Concentration Incubation Duration And Temperature On Mucilage Removal In Yellow Honey Coffe Production
(2020-04)“Honey” coffee is a coffee that has been depulped but left to dry in its mucilage, the sticky fruit coating that lives just underneath the coffee cherry’s skin, or pulp. In Vietnam, the market demand for honey coffee is ... -
Study On The Effects Of External Conditions (Soaking Duration, Heat And Enzymatic Treatment) On Physiological And Biochemical Characteristics Of Coffee Seeds During Germination
(2020-03)The purpose of this study was to identify the effects of external conditions including soaking time, soaking temperature and Viscozyme® L treatment on germination process as well as the biochemical variables of coffee ...