📄 Peer-Reviewed Academic Output
Year: 2021
👁️ 64 Clicks
Characterization of Roselle (Hibiscus sabdariffa) calyces wine using date palm (Phoenix dactylifera) fruit extracts as a substitute for granulated sugar
Abstract & Summary
Authors: SS Sobowale, OM Omosebi, OH Animashaun
Publication Details
| Principal Author | Assoc. Prof. Omosebi Mary Omolola (Associate Professor) |
|---|---|
| Journal / Venue | Journal of Food Processing and Preservation 45 (11), e15935, 2021 |
| Publication Year | 2021 |
| Article Clicks / Reads | 64 readers clicked (View Article) |
| DOI (Digital Object Identifier) | Not assigned / Not provided |
| Article / Publisher Link | https://scholar.google.com/citations?view_op=view_citation&hl=en&user=RDY1bKIAAAAJ&pagesize=100&citation_for_view=RDY1bKIAAAAJ:5nxA0vEk-isC ↗ |
| Department | Food Science and Technology |
| College / Faculty | College of Basic and Applied Sciences |
| Institution | Mountain Top University, Nigeria |
📋 APA 7th Edition Citation
Mary Omolola, O. (2021). Characterization of Roselle (Hibiscus sabdariffa) calyces wine using date palm (Phoenix dactylifera) fruit extracts as a substitute for granulated sugar. Journal of Food Processing and Preservation 45 (11), e15935, 2021. https://scholar.google.com/citations?view_op=view_citation&hl=en&user=RDY1bKIAAAAJ&pagesize=100&citation_for_view=RDY1bKIAAAAJ:5nxA0vEk-isC