Figure 4. Effect of sugar concentration and pH on the water insoluble solids of watermelon jams

From

Response Surface Methodology for Studying the Effects of Sugar Concentration and Acid Balancing on the Physico-Chemical Properties of Watermelon (Citrullus Vugaris) Jam

Gilbert Owiah Sampson, Emmanuel Ohene Afoakwa, Oluwakemi Cyrilla Ogunseye, Daniel Tetteh Amanquah

Journal of Food Security. 2022, 10(1), 10-16 doi:10.12691/jfs-10-1-2