Roasting kinetics and chemical composition changes of Robusta coffee beans during hot air and superheated steam roasting (SCOPUS)
Nathamol Chindapan, Supatcha Soydok & Sakamon Devahastin. (2019). Roasting kinetics and chemical composition changes of Robusta coffee beans during hot air and superheated steam roasting. Journal of Food Science, 84(2), 292-302.