Author

Kwame O. Kissiedu

Institutions: Kwame Nkrumah University of Science and Technology, Data Link Institute of Business and Technology, Ghana Christian University College

Observed institutions: Kwame Nkrumah University of Science and Technology, Data Link Institute of Business and Technology, Ghana Christian University College

OpenAlex ID: A5047790573

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

2020 · Kwame O. Kissiedu, Jacob K. Agbenorhevi, et al. · International Journal of Food Properties · 16

Works count: 1

Citation count: 16

H-index: 1

I10-index: 1