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

M.O. Aremu; O. Olaofe; E.T. Akintayo; E.I. Adeyeye

首页> 外文期刊>Pakistan journal of nutrition: PJN >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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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

机译：中性盐及其浓度对克尔斯特汀花生（Kerstingiella geocarpa）和班巴拉花生（Vigna subterranean）面粉的起泡，吸水，乳化和胶凝特性的影响

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Foaming capacity and stability, water absorption capacity; emulsion capacity and stability; and least gelation concentration of kersting`s and bambara groundnut flours as influenced by types of salt (NaCl, NaNO₃, NaNO₂, CH₃

机译：发泡能力和稳定性，吸水能力;乳液容量和稳定性;盐（NaCl，NaNO _{3 ，NaNO _{2 ，CH ₃}}

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《Pakistan journal of nutrition: PJN》 |2008年第1期|共8页
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M.O. Aremu; O. Olaofe; E.T. Akintayo; E.I. Adeyeye;
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中图分类营养学;
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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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