Formulation and Sensory Analysis of Cocktails Based on Ginger Oleoresin (Zingiber officinale Roscoe), Pineapple Juice (Ananas comosus L. MERR) and Bissap Concentrate (Hibiscus sabdariffa)
Adama Coulibaly, Pierre Ezoua, Ysidor N’guessan Konan, Souleymane Doukoure, Daouda Sidibe & Godi Henri Marius Biego · Journal of Applied Life Sciences International · 2021
Aims: The aim of this study is to formulate cocktails based on ginger oleoresin, pineapple juice and bissap concentrate in order to contribute to the development of these agricultural products and improve the income of producers. Study Design: The biological material consists of...
Open access
Research Article
10.9734/jalsi/2021/v24i630243