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Presentation
Effect of Sugar, Pectin and Acid Balance on the Quality Characteristics of Pineapple (Ananas Comosus) Jam.
Paper Presented at the 13th World Food Congress. (2006)
  • Emmanuel Ohene Afoakwa
  • Dorinda Nartey
  • Joseph Ashong, University of Ghana
  • George Annor, University of Ghana
Keywords
  • Response surface methodology,
  • canning,
  • processing conditions,
  • pineapple,
  • jam,
  • quality characteristics,
  • texture,
  • optimization
Publication Date
September, 2006
Citation Information
Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong and George Annor. "Effect of Sugar, Pectin and Acid Balance on the Quality Characteristics of Pineapple (Ananas Comosus) Jam." Paper Presented at the 13th World Food Congress. (2006)
Available at: http://works.bepress.com/emmanueloheneafoakwa/63/