African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Stability of concentrated extracts of Hibiscus sabdarifa L. calyx during storage at different temperatures

Moussa Ndong
  • Moussa Ndong
  • Section Technologies Agro-Alimentaires, UFR des Sciences Agronomiques, de l’Aquaculture et des Technologies Alimentaires, Université Gaston Berger, B.P. 234, Saint-Louis, Senegal.
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Ndeye Seni Faye
  • Ndeye Seni Faye
  • Section Technologies Agro-Alimentaires, UFR des Sciences Agronomiques, de l’Aquaculture et des Technologies Alimentaires, Université Gaston Berger, B.P. 234, Saint-Louis, Senegal.
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Joseph Bassama
  • Joseph Bassama
  • Section Technologies Agro-Alimentaires, UFR des Sciences Agronomiques, de l’Aquaculture et des Technologies Alimentaires, Université Gaston Berger, B.P. 234, Saint-Louis, Senegal.
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Mady Cissé
  • Mady Cissé
  • Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, B.P. 5085, Dakar Fann, Senegal.
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  •  Received: 04 February 2018
  •  Accepted: 18 June 2018
  •  Published: 31 December 2018

How to cite this article

APA /
Ndong, M., Faye, N. S., Bassama, J., & Cissé, M. (2018). Stability of concentrated extracts of Hibiscus sabdarifa L. calyx during storage at different temperatures. African Journal of Food Science, 12(12), 347-352.
Chicago /
Moussa Ndong, Ndeye Seni Faye, Joseph Bassama and Mady Ciss&e. "Stability of concentrated extracts of Hibiscus sabdarifa L. calyx during storage at different temperatures." African Journal of Food Science 12, no. 12 (2018): 347-352.
MLA /
Moussa Ndong, et al. "Stability of concentrated extracts of Hibiscus sabdarifa L. calyx during storage at different temperatures." African Journal of Food Science 12.12 (2018): 347-352.
DOI /
https://doi.org/10.5897/AJFS2018.1694
URL /
https://academicjournals.org/journal/AJFS/article-abstract/0BFC4DA59167

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This article is published under the terms of the Creative Commons Attribution License 4.0

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