Influence of pH, Temperature and Ionic Strength on some Functional Properties of Defatted Flour from Ricinodendron heudelotii (Bail.) and Tetracarpidium conophorum (M?ll. Arg.)

Laurette Blandine and Kenfack Mezajoug

Journal of Food Technology 1 ( 3 ): 133 - 138 , 2003