1. Fruits and fruits products;AOAC,1990
2. Effects of boiling time on mineral and vitamin C content of three varieties of Hibiscus sabdariffa drink in Nigeria;Bamishaiye;World Journal of Agricultural Sciences,2011
3. Commercial practice of roselle (Hibiscus sabdariffa L.) beverage production: Optimization of hot water extraction and sweetness level;Bolade;World Journal of Agricultural Sciences,2009
4. Thermal degradation kinetics of anthocyanins from blood orange, blackberry and roselle using the Arrhenius, Eyring and Ball models;Cissé;Journal of Agricultural Food Chemistry,2009
5. Cissé, M. (2011). Literature review and background information of Bissap. African Food Tradition Revisited by Research AFTER Project (KBBE-245025), 2010. URL: Accessed 24.01.13.