View of 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

Return to Article Details 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 Download Download PDF