Physico-chemical properties and sensory acceptance of mixed drinks of red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts
The present work aimed to determine the best formulation of mixed drink made from red cabbage and roselle extracts. Six mixed drink formulations were prepared based on different ratios of red cabbage to roselle extracts: F1 (30:20); F2 (35:15), F3 (40:10); F4 (20:30); F5 (15:35) and F6 (25:25). Samp...
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| Main Authors: | , , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/19413 |
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