- Article
Impact of Corn, Bean, and Semolina Flour Blends and Processing Methods on the Physical Properties and Antioxidant Activity of Instant Noodles
- Diana Aviles-Simental,
- Jose Alberto Gallegos-Infante,
- Nuria Elizabeth Rocha-Guzmán,
- Alejandro Pérez-Lozano and
- Luz Araceli Ochoa-Martínez
The main objective was to evaluate the use of common bean flour (CBF), corn flour, and semolina to obtain instant noodles by means of a hot dry and frying process. The hot drying process was conducted at 60 °C for 4 h, and frying was conducted at...

