Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies

This study aimed to develop a high-protein and gluten-free laver chip using air-frying and reaction flavor technologies via response surface methodology (RSM). The optimum processing condition (<i>w</i>/<i>w</i>) was determined with a batter composition of 20% dried laver, 21...

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Bibliographic Details

Published in:	Foods
Main Authors:	Gyeong-Tae Jeong, Changheon Lee, Eunsong Cha, Seungmin Moon, Yong-Jun Cha, Daeung Yu
Format:	Article
Language:	English
Published:	MDPI AG 2023-12-01
Subjects:	laver air-flying reaction flavor surimi protein
Online Access:	https://www.mdpi.com/2304-8158/12/24/4450