(x) Coffee is adulterated with
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Twigs, coffee husks, roots, legumes and other roasted grains such as corn, barley, soy, oat and rice have been used as coffee adulterants because they are relatively inexpensive, and their chemical composition and organoleptic properties do not drastically affect those of coffee.
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2
Answer:
Twigs, coffee husks, roots, legumes and other roasted grains such as corn, barley, soy, oat and rice have been used as coffee adulterants because they are relatively inexpensive, and their chemical composition and organoleptic properties do not drastically affect those of coffee.
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