Effect of boiling on the physicochemical properties of Roselle seeds (Hibiscus sabdariffa L.) cultivated in Mali
Fatoumata Tounkara1,2, Issoufou Amadou1, Guo-Wei Le1* and Yong-Hui Shi1
1State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Wuxi, 214122, Jiangsu Province, P. R. China.
2Faculté des Sciences et Technique, Université de Bamako, Colline de Badalabougou, Bamako, Mali.
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