M.O. Aremu
Department of Chemistry,
Nasarawa State University
P.M.B. 1022, Keffi, Nigeria
O. Olaofe
Department of Chemistry,Univerity of Ado-Ekiti,P.M.B.5363,Ado-Ekiti,Nigeria
E.T. Akintayo
Department of Chemistry,Univerity of Ado-Ekiti,P.M.B.5363,Ado-Ekiti,Nigeria
E.I. Adeyeye
Department of Chemistry,Univerity of Ado-Ekiti,P.M.B.5363,Ado-Ekiti,Nigeria
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How to cite this article
M.O. Aremu, O. Olaofe, E.T. Akintayo and E.I. Adeyeye, 2008. Foaming, Water Absorption, Emulsification and Gelation
Properties of Kersting`s Groundnut (Kerstingiella geocarpa) and
Bambara Groundnut (Vigna subterranean) Flours as Influenced by
Neutral Salts and Their Concentrations. Pakistan Journal of Nutrition, 7: 194-201.
DOI: 10.3923/pjn.2008.194.201
URL: https://scialert.net/abstract/?doi=pjn.2008.194.201
DOI: 10.3923/pjn.2008.194.201
URL: https://scialert.net/abstract/?doi=pjn.2008.194.201