Aremu, M. (2007) “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(1), pp. 194–201. doi:10.3923/pjn.2008.194.201.