Research Article
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
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Aremu, M.O., 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.. Pak. J. Nutr., 7: 194-201.
DOI:
10.3923/pjn.2008.194.201
URL:
http://scialert.net/abstract/?doi=pjn.2008.194.201
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