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Physicochemical and sensory quality of wines from red sorrel/roselle(Hibiscus sabdariffa L) calces : effects of pretreatments of pectolase and temperture/time
(International Journal os Food Science and Technology, 2007)
Azeda (Rumex acetosella L.)Red sorrel (Rumex acetosella L.)
(Forestry Images, 2013)
Azeda (Rumex acetosella L.)Red sorrel (Rumex acetosella L.)
(Forestry Images, 2016)
Processed sorrel/roselle leather from pectolase-treated alyces. effect of Xanthan gum on physicochemical quality and sensory acceptance
(Journal of Food Technology, 2007)
Effects of Low-Methoxyl pectin on physiochemical and sensory properties of reduced-calorie sorrel-roselle (Hibiscus sabdariffa L.) Jams
(The Open Food Science Journal, 2010)
Erva azeda (Oxalis stricta L.)Yellow woodsorrel (Oxalis stricta L.)
(Forestry Images, 2016)
Erva azeda (Oxalis stricta L.)Yellow woodsorrel (Oxalis stricta L.)
(Forestry Images, 2013)