Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida) oleh Chaehyeon Lee, Eui-Cheol Shin, Soo-Young Ahn, Seonghui Kim, Dongyun Kwak, Sangoh Kwon, Yunjin Choi, Gibeom Choi, Hyangyeon Jeong, Jin-Soo Kim, Jung Suck Lee, Suengmok Cho