TY - GEN 
AU - Barriga P.A.M
AU - Pardo R.Y.R
AU - Moreno F.L.M.
PY - 2024
SN - 18096875
UR - http://hdl.handle.net/10818/62187
AB - In this study, we investigated the impact of water-coffee ratio, time, and stirring speed on percolation in a horizontal ribbon blender. We analyzed their influence on total soluble solids, extraction rate, titratable acidity, and extraction yield....
LA - eng
PB - Coffee Science
KW - Chlorogenic Acid
KW - Extraction yield
KW - Foods
KW - Optimization
KW - Soluble coffee
TI - Effect of extraction processing parameters using a ribbon blender on the physicochemical properties of coffee
DO - 10.25186/.v19i.2184
ER -