[1]
M. Aremu, O. Olaofe, E. Akintayo, and E. Adeyeye, “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., vol. 7, no. 1, pp. 194–201, Dec. 2007, doi: 10.3923/pjn.2008.194.201.