Tables index

From

Fortification of Ground Roasted Coffees with Iron, Zinc and Calcium: Evaluating the Impact of Quality and Roast Degree on Sensory Responses

Angela Soares, Nathalia M. Barros, Luciana Costa, Tatiana D Saint´ Pierre, Carmen Donangelo, Rosires Deliza, Adriana Farah

Journal of Food and Nutrition Research. 2020, 8(2), 110-120 doi:10.12691/jfnr-8-2-6
  • Table 1. Concentration of minerals in the coffee powders and beverages prepared by electric coffee maker for the sensory test.
  • Table 2. Frequency of mention of the check-all-that-apply (CATA) question terms for gourmet and traditional roasted and ground coffee samples investigated in the study.