Analysis of quality attributes of Hibiscus sabdariffa (zobo) drinks blended with aqueous extract of ginger and garlic-Reference-Cited by-同舟云学术

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Analysis of quality attributes of Hibiscus sabdariffa (zobo) drinks blended with aqueous extract of ginger and garlic

Published:2013-07-31 Issue:7 Volume:7 Page:174-177
ISSN:1996-0794
Container-title:African Journal of Food Science
language:
Short-container-title:Afr. J. Food Sci.

Author:

A. I.

Publisher

Academic Journals

Link

http://academicjournals.org/journal/AJFS/article-full-text-pdf/AF9B81712509

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of Cascade Refrigeration System in Energy Deficient Societies;2024 International Conference on Science, Engineering and Business for Driving Sustainable Development Goals (SEB4SDG);2024-04-02

2. Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications;Antioxidants;2023-11-18

3. Value-Added Zobo Drink with Date Juice;Food Processing: Techniques and Technology;2023-09-29

4. Natural spices and flavour substitution in zobo tea and drink production: A review;International Food Research Journal;2023-08-30

5. Influence of ultrasound-pretreated convective drying of Roselle (Hibiscus sabdariffa L) leaves on its drying kinetics and nutritional quality;Scientific African;2023-07

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