Foaming, Water Absorption, Emulsification and Gelation Properties of Kersting`s Groundnut (
) and Bambara Groundnut (
) Flours as Influenced by Neutral Salts and Their Concentrations
Report a Citation
Aremu, M.O., O. Olaofe, E.T. Akintayo and E.I. Adeyeye,, 2008. Foaming, water absorption, emulsification and gelation properties of kersting`s groundnut (
) and bambara groundnut (
) flours as influenced by neutral salts and their concentrations.. Pak. J. Nutr., 7: 194-201.
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