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Evaluation of watermelon pomace as a potential food ingredient
(2010-12)
Scope and Method of Study:
Osmotic Dehydration of Watermelon Flesh
(Oklahoma State University, 2005-07-01)
Late harvested or second-class watermelons are often wasted or left in the field. A food preservation process yielding an acceptable product is needed to capitalize on this otherwise wasted commodity. Watermelons were dried ...