Optimisation of mixed drink made from red cabbage (Brassica oleracea L.) and roselle (Hibiscus sabdariffa L.) extracts
Response surface methodology (RSM) was employed for optimising the formulation and processing parameters of red cabbage-roselle mixed drink. In this study, four independent variables namely red cabbage-roselle extracts concentration (30 to 70%), stingless honey concentration (1-10%), pasteurisation...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia,
2020.
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| Online Access: | Get fulltext |