Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)
Chae-Sik Lee, Eui‐Cheol Shin, Soo-Young Ahn, Seonghui Kim, Dongyun Kwak, Sangoh Kwon, Yunjin Choi, Gibeom Choi, H. Jeong, Jin-Soo Kim, Jung Suck Lee, Suengmok Cho
Fisheries and aquatic sciences