AREMU, M.O.; OLAOFE, O.; AKINTAYO, E.T.; ADEYEYE, E.I. 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, [S. l.], v. 7, n. 1, p. 194–201, 2007. DOI: 10.3923/pjn.2008.194.201. Disponível em: https://pjnonline.org/pjn/article/view/615. Acesso em: 6 jul. 2025.