Aviles-Simental, D.; Gallegos-Infante, J.A.; Rocha-Guzmán, N.E.; Pérez-Lozano, A.; Ochoa-MartÃnez, L.A.
Impact of Corn, Bean, and Semolina Flour Blends and Processing Methods on the Physical Properties and Antioxidant Activity of Instant Noodles. Physchem 2024, 4, 356-368.
https://doi.org/10.3390/physchem4030025
AMA Style
Aviles-Simental D, Gallegos-Infante JA, Rocha-Guzmán NE, Pérez-Lozano A, Ochoa-MartÃnez LA.
Impact of Corn, Bean, and Semolina Flour Blends and Processing Methods on the Physical Properties and Antioxidant Activity of Instant Noodles. Physchem. 2024; 4(3):356-368.
https://doi.org/10.3390/physchem4030025
Chicago/Turabian Style
Aviles-Simental, Diana, Jose Alberto Gallegos-Infante, Nuria Elizabeth Rocha-Guzmán, Alejandro Pérez-Lozano, and Luz Araceli Ochoa-MartÃnez.
2024. "Impact of Corn, Bean, and Semolina Flour Blends and Processing Methods on the Physical Properties and Antioxidant Activity of Instant Noodles" Physchem 4, no. 3: 356-368.
https://doi.org/10.3390/physchem4030025
APA Style
Aviles-Simental, D., Gallegos-Infante, J. A., Rocha-Guzmán, N. E., Pérez-Lozano, A., & Ochoa-MartÃnez, L. A.
(2024). Impact of Corn, Bean, and Semolina Flour Blends and Processing Methods on the Physical Properties and Antioxidant Activity of Instant Noodles. Physchem, 4(3), 356-368.
https://doi.org/10.3390/physchem4030025
