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Volumn 3, Issue 3, 2007, Pages

Production of bambara groundnut (Voandzeia subterranean) flour for use in the preparation of koki (a steamed cooked paste): Effect of pH and salt concentration on the physicochemical properties of flour

Author keywords

Bambara groundnut; Flour; Particle size; Physicochemical properties

Indexed keywords

CARBOHYDRATES; EMULSIONS; PARTICLE SIZE; PH EFFECTS; PROTEINS;

EID: 34447332855     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1076     Document Type: Article
Times cited : (9)

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