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Journal of Food Quality
Volume 2017, Article ID 9761356, 10 pages
https://doi.org/10.1155/2017/9761356
Research Article

Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju 61186, Republic of Korea

Correspondence should be addressed to Jong-Bang Eun; rk.ca.unj@nuebj

Received 28 September 2017; Accepted 4 December 2017; Published 19 December 2017

Academic Editor: Giuseppe Zeppa

Copyright © 2017 Chang-Cheng Zhao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Chang-Cheng Zhao, Gui-Hun Jiang, and Jong-Bang Eun, “Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology,” Journal of Food Quality, vol. 2017, Article ID 9761356, 10 pages, 2017. https://doi.org/10.1155/2017/9761356.