Optimization of important production factors of a non-alcoholic beverage from roselle calyx, sorghum stem sheath and local spices
RSM was used to optimize the important processing variables for a non-alcoholic beverage (NAB) from roselle calyx, sorghum stem sheath and two local spices. A CCRD consisting of six variables reduced to five for mathematical convenience [Roselle Calyx/Sorghum Stem Sheath, (RC/SSS, 0-75/25-100 g), gi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2017-10-01
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| Series: | Food Research |
| Subjects: |