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EVALUATION OF A STAGE IN THE DEVELOPMENT OF A METHODOLOGY: HOT AND COLD EXTRACTION WITH ARABICA COFFEE FROM THE CERRADO MINEIRO FOR THE PRODUCTION OF SPECIALTY SOLUBLE COFFEE
Vol.2, 2025 -326396 -
OPTIMIZATION OF THE OPERATIONAL PARAMETERS OF ROTAEVAPORATOR FOR CONCENTRATION OF SOLUBLE SOLIDS IN ARABICA COFFEE EXTRACT FOR THE PRODUCTION OF SPECIAL SOLUBLE COFFEE
Vol.2, 2025 -326395 -
SPECIALTY INSTANT COFFEE FROM THE CERRADO MINEIRO: A COMPARATIVE APPROACH TO THE COMPOSITION OF SUGARS
Vol.2, 2025 -326393 -
EFFECTS OF ANAEROBIC CONDITIONS ON IMMATURE FRUIT FROM THE CERRADO MINEIRO
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INFLUENCE OF PROCESSING METHODS ON CITRIC ACID CONCENTRATION IN MACAW COFFEE.
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SLACAN 2023
QUANTIFICATION OF LACTIC ACID DURING SELF-INDUCED ANAEROBIC FERMENTATION TO OBTAIN SPECIALTY COFFEES
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STUDY OF THE SUBMERGED FERMENTATION PROCESS OF NATURAL COFFEE WITH AND WITHOUT USE OF STARTER CULTURE
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