Mgaya-Kilima, B.; Remberg, S. F.; Chove, B. E.; Wicklund, T.
(Food Science & Nutrition, 2014)
Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselle: fruit juice, respectively. The blends were pasteurized at 82.5°C for ...