Moisture sorption characteristics of probiotic‐fermented sea tangle powder and its thermodynamic properties-Reference-Cited by-同舟云学术

Moisture sorption characteristics of probiotic‐fermented sea tangle powder and its thermodynamic properties

Author:

Yu Daeung¹^ORCID,Kwon Gicheol²,Kim Moojoong¹,Kim Young‐Mog³,Choi Soo‐Im⁴,Kim Gun‐Hee⁵,Chung Donghwa¹²⁶

Affiliation:

1. Institute of Food Industrialization, Institutes of Green Bio Science and Technology Seoul National University Pyeongchang Republic of Korea

2. Food Technology Major, Graduate School of International Agricultural Technology Seoul National University Pyeongchang Republic of Korea

3. Department of Food Science and Technology Pukyong National University Busan Republic of Korea

4. Plant Resources Research Institute Duksung Women's University Seoul Republic of Korea

5. Department of Food and Nutrition Duksung Women's University Seoul Republic of Korea

6. Center for Food and Bioconvergence Seoul National University Seoul Republic of Korea

Funder

Ministry of Oceans and Fisheries

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference35 articles.

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