Impact of Corn, Bean, and Semolina Flour Blends and Processing Methods on the Physical Properties and Antioxidant Activity of Instant Noodles
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 140 °C and 160 °C for 1 and 3 min. Proximate analysis...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2024-09-01
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| coleção: | Physchem |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2673-7167/4/3/25 |
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