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Presentation
Optimization of the Processing Conditions and Quality Characteristics of Water Melon Jams Using Response Surface Methodology.
Paper Presented at the 13th World Food Congress. (2006)
  • Emmanuel Ohene Afoakwa
  • Kemi Ogunseye, University of Ghana
  • George Annor, University of Ghana
  • Joseph Ashong, University of Ghana
Keywords
  • Response surface methodology,
  • canning,
  • processing conditions,
  • water melon,
  • jams,
  • quality characteristics,
  • texture,
  • optimization
Publication Date
September, 2006
Citation Information
Emmanuel Ohene Afoakwa, Kemi Ogunseye, George Annor and Joseph Ashong. "Optimization of the Processing Conditions and Quality Characteristics of Water Melon Jams Using Response Surface Methodology." Paper Presented at the 13th World Food Congress. (2006)
Available at: http://works.bepress.com/emmanueloheneafoakwa/62/