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International Journal of Food Properties Volume 23, 2020 - Issue 1
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Original Article

Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier

Kwame O. Kissiedua Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana;b Cocoa Processing Company Limited, Tema, Ghana
,
Jacob K. Agbenorhevia Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8516-7656
ORCID Icon &
Delight N. Datsomora Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
Pages 1310-1323 | Received 20 Apr 2020, Accepted 20 Jul 2020, Published online: 10 Aug 2020

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