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Improvement of soluble solids extraction of Dak Lak coffee by fermentation combined Bio- products from aspergillus carbonarius, pichia guilliermondii and megaterium
(International University HCMC, Vietnam, 2010)
The soluble solid extraction normally was limited by two major components of coffee
those are cellulose and pectin, which were very hard protective layers. The traditional
coffee processing is often difficult to break ...
Improvement of soluble solids extraction of Coffee robusta using combinated Bio-products from aspergillus niger, bacillus subtilis HNL01 and issatchenkia orientalis
(International University HCMC, Vietnam, 2010)
The soluble solids extraction normally limited by two major components of coffee those
are cellulose and pectin, they are very hard protective layers. The traditional coffee
processing is often difficult to break down ...
Improvement of the quality of coffee by aspergilus phoenicis, Candida tropicalis, bacillus substilis NIOB088
(International University HCMC, Vietnam, 2010)
In this research, the quality of coffee is improved by wet process method.
Aspergillus phoenicis, Candida tropicalis and Bacillus substilis NIOB 088 are
used to increase the soluble solids in coffee because these ...