Open AccessOptimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)
Author(s) -
Chaehyeon Lee,
EuiCheol Shin,
Soo-Young Ahn,
Seonghui Kim,
Dongyun Kwak,
SangOh Kwon,
Yunjin Choi,
Gibeom Choi,
Hyangyeon Jeong,
JinSoo Kim,
Jung-Suck Lee,
Suengmok Cho
Publication year - 2022
Publication title -
fisheries and aquatic sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.39
H-Index - 15
eISSN - 2234-1757
pISSN - 2234-1749
DOI - 10.47853/fas.2022.e16
Subject(s) - seasoning , umami , food science , taste , chemistry , extrusion , response surface methodology , chromatography , raw material , materials science , metallurgy , organic chemistry
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