Physicochemical and Microbiological Properties of Bissap (<i>Hibiscus sabdariffa</i>) and Ginger (<i>Zingiber officinale</i> (L) Rose) Juices Sold in the Western Part of Abidjan (Côte d’Ivoire)

ISSN Print: 2165-3917
ISSN Online: 2165-3925
www.scirp.net/journal/ojapps
E-mail: [email protected]

Citations

"Physicochemical and Microbiological Properties of Bissap (Hibiscus sabdariffa) and Ginger (Zingiber officinale (L) Rose) Juices Sold in the Western Part of Abidjan (Côte d’Ivoire)"
written by Gnamien Marcel Ahon, Gbouhoury Eric-Kévin Bolou, Mamadou Fofana, Kouakou Ernest Amoikon,
published by Open Journal of Applied Sciences, Vol.12 No.6, 2022

has been cited by the following article(s):

No relevant information.

[1]	Comparative Investigation of Quality Features and Microbiological Safety of the Spicy “Ndjindja” (Zingiber officinale) Drink Made From Various Production Sites in Far North of Cameroon Journal of Food Quality, 2025 DOI:10.1155/jfq/9631365

[2]	Domestication, ecology, and utilization of roselle ( Hibiscus sabdariffa L.): harnessing the potential of an underutilized crop for improvement Journal of Crop Improvement, 2025 DOI:10.1080/15427528.2025.2568211

[3]	Unveiling the traditional preparation, biochemical, phytochemical components, antioxidant and microbial properties of “jenja”, a ready-to-serve ginger-based beverage vended and consumed in northern Cameroon Applied Food Research, 2024 DOI:10.1016/j.afres.2024.100495