2 Muhammad FS, Umar BM (2007) Production and Organoleptic Assessment of Sweetened Sorrel Powder. Namoda Tech-ScopeJ Appl Sci Technol 7: 7-13.
5 Morton JF (1999) Roselle, Hibiscus sabdariffa L. Retrieved on 26th July, 2005.
7 Babalola SO (2000) Chemical Analysis of Roselle Leaf (Hibiscus sabdariffa), in Proceeding of 24th Annual Conference of Nigerian Institute of Food Science & Technology 228-9.
13 Mohammed SF (2005) Effects of Growing Conditions of the Quality of Sorrel Calyces (Hibiscus sabdariffa) and Sorrel Drinks. Dep Food Sci Technol,Kaduna Polytechnic, Kaduna.
16 Ayo JA, Tehinse JF (2006) Food Dehydration: Principles and Practice, 1st Ed. Kaduna: Amana Printing and Advertising Ltd. Pp. 171-202.
17 Mohammed SF (2010) Production and Evaluation of Instant zobo drink (Hibiscus sabdariffa). Depart Food Sci Technol College of Food Technology, Federal University of Agriculture, Makurdi, Benue state.
20 Onwuka GI (2005) Food Analysis and Instrumentation: Theory & Practice, 1st Ed. Lagos: Division of HG Support Nigeria Ltd 80,113-114,126.
23 Health Protection Agency (2004) Aerobic Plate Count at 30oC: Surface Plate Method. National Standard Method F10 Issues 1.
25 Iwe MO (2007) Current Trends in Sensory Evaluation of Foods, 1st Ed. Enugu, Nigeria: RojointCommunication Services Ltd 136-139.
29 Roberts A, Vickers ZM (1994) A Comparison of Trained and Untrained Judges Evaluation of Sensory Attributes Insensitivities and Liking of Cheedar Cheeses. J Sen stu 9: 1-20.
36 Orazulike RE (2005) Human Nutrition in the Tropics -A Case Focused Approach. Bauchi: ALPHA Graphics Publications 10-60.
25 Iwe MO (2007) Current Trends in Sensory Evaluation of Foods, 1st Ed. Enugu, Nigeria: RojointCommunication Services Ltd 136-139.
29 Roberts A, Vickers ZM (1994) A Comparison of Trained and Untrained Judges Evaluation of Sensory Attributes Insensitivities and Liking of Cheedar Cheeses. J Sen stu 9: 1-20.