HASNI, Dian; MUZAIFA, Murna; WIDAYAT, Heru P.; ARISKA, Nita; MAULIDAR, -; RAHMAD, Dedy. Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 13, n. 4, p. 1378–1386, 2023. DOI: 10.18517/ijaseit.13.4.18514. Disponível em: https://ijaseit.insightsociety.org/index.php/ijaseit/article/view/18514. Acesso em: 22 jul. 2024.