A. Illy, R. Viani, Espresso Coffee: The Science of Quality, 2nd ed.

, London: Elsevier Academic Press,

2005.
Edzuan, A. M. F., Aliah, A.M., Bong, H. L. Physical and Chemical Property Changes of Coffee Beans during
Roasting. American Journal of Chemistry 5 (3A) :56-60.
Antol, M. N. 2002. Confessions of a coffee bean : thr complate to coffee cuisine. Squareone Publishers,
United State.
Nursten, H. 2005. The Mailard Reaction. The Royal Society of Chemistry, London.

Wolfrom, M. L., Plunkett, R. A., & Laver, M. L. (1960). Carbohydrates of the coffee bean. Journal of
Agricultural and Food Chemistry, 8(1),5865.

Steinhauser, U., Oestreich-Janzen, S., & Baltes, W. (1999). Die Rostkaffee- Flussigextraction zur
Herstellung von Loslichem Kaffee in Modelversuch
II. Zeitlicher Verlauf des uberganges van Sauren, Kol
Morales, F. J.; Jimenez-Perez, S. Free radical scavenging capacity of Maillard reaction products as related to
color and fluorescence.
Food Chem. 2001, 72, 119-125.enhydratensowie 5-Hydroxymethyl-2-furfural (HMF) in den Flussigextract.
Deutsche Lebensmittel-Rundschau, 95(11), 447453.

Macrae, R. Nitrogenous components. In Coffee, Vol. 1: Chemistry. Elsevier Applied Science Publishers:
London, U.K., 1985; pp 137-152.

(12) Clifford, M. N. Chlorogenic acids. In Coffee, Vol. 1: Chemistry; Clarke, R. J., Macrae, R., Eds.; Elsevier
Applied Science Publishers: London, U.K., 1985; pp 153-202.
(13) Montavon, P.; Duruz, E.; Rumo, G.; Pratz, G. Evolution of green coffee protein profiles with maturation
and relation to coffee cup quality. J. Agric. Food Chem. 2003, 51, 2328-2334.

Montavon, P., Mauron, A. F., dan Duruz, E. 2003. Changes in Green Coffee Protein Profiles During Roasting.
Journal Agricultural and Food Chemistry 51 (8) : 2335-2343.

Martin, M. J, Pablos, F., Gonzalez, A. G., Valdenerbro, M. S. Dan Leon-Camacho, M. 2000. Fatty acid
profiles as discriminant parameters for coffee varieties differentiation. ELVESIER Talanta 54 : 291-297.

Li, S. Q., Zhang, H. Q., Tony Jin, Z., & Hsieh, F. H. (2005). Textural modification of soya bean/corn
extrudates as affected by moisture content, screw speed and soya bean concentration. International Journal of
Food Science Technology, 40(7), 731-741.

Correa, P. C., Goneli, A. L., Junior, P. C., De Oliveira, G. H., & Valente, D. S. (2010). Moisture sorption
isotherms and isosteric heat of sorption of coffee in different processing levels. International Journal of Food
Science & Technology, 45(10), 2016-2022.

Shan, O. E., Zzaman, W., dan Yang, T.A. 2016. Impact of Different Temperature-Time Profiles
during Superheated Steam Roasting on Some Physical Changes of Robusta Coffee. Pertanika
Journal Trop. Agric. Sci. 39 (3): 3311-320.