ShareTHE PHYSICO-CHEMICAL CHANGES IN COFFEE COMPLETE DURING STORAGE.
Author(s) : BHANUMURTHI J., MANN R., SRINIVASAN M.
Type of article: Article
Summary
COFFEE COMPLETE CONTAINS INSTANTANEOUS COFFEE, MILK POWDER AND SUGAR: IT CAN BE RAPIDLY RECONSTITUTED BY ADDING COLD OR HOT WATER. CHANGES IN THE VISCOSITY, THE PH, THE RECONSTITUTION CAPACITY AND THE FLAVOUR OF THIS INSTANTANEOUS PRODUCT STORED AT TWO TEMPERATURES: 278-281 K (5-8 DEG C) AND 310-311 K (37-38 DEG C). (Bull. bibliogr. CDIUPA, FR., 14, N.11, NOV. 1980, 52 ; 149077.
Details
- Original title: THE PHYSICO-CHEMICAL CHANGES IN COFFEE COMPLETE DURING STORAGE.
- Record ID : 1981-1282
- Languages: English
- Source: Indian J. Dairy Sci. - vol. 33 - n. 1
- Publication date: 1980
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Indexing
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Themes:
Food engineering;
Precooked food - Keywords: Coffee; Physical property; Dehydration
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