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Applied Sciences, Vol. 16, Pages 8149: Effects of Roasting Degree and Concentration of Ethiopian Coffee Extract on the Quality Characteristics of Yanggaeng
4+ week, 1+ day ago (531+ words) The present study evaluated the effects of Ethiopian coffee extract (E) on the physicochemical, antioxidant, textural, and sensory properties of Yanggaeng according to the roasting degree (light, medium, and dark) and extract concentration (0% for the control group [CON] and 2%, 4%, and 6% for…...