Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used

  1. Khamitova, G.
  2. Angeloni, S.
  3. Borsetta, G.
  4. Xiao, J.
  5. Maggi, F.
  6. Sagratini, G.
  7. Vittori, S.
  8. Caprioli, G.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2020

Volum: 314

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2020.126220 GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus