Effects of coffee processing technologies on physico-chemical properties and sensory qualities of coffee

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Kipkorir Richard Koskei*
Institute Food Bioresources Technology, Dedan Kimathi University of Technology, P.O.Box 657-10100 Nyeri, Kenya.
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Muliro Patrick
Department of Dairy and Food Science and Technology, Egerton University, P.O.Box 536-20115 Egerton, Kenya.
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Muhoho Simon
Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, P.O.Box 62000 Nairobi, Kenya.
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This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Kipkorir Richard Koskei*
Institute Food Bioresources Technology, Dedan Kimathi University of Technology, P.O.Box 657-10100 Nyeri, Kenya.

Muliro Patrick
Department of Dairy and Food Science and Technology, Egerton University, P.O.Box 536-20115 Egerton, Kenya.

Muhoho Simon
Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, P.O.Box 62000 Nairobi, Kenya.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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