Production of seaweed snack from pangasius (Pangasius hypophthalmus) fillet by-products

In the study "Production of seaweed snack from pangasius (Pangasius hypophthalmus) fillet by-products", the effects of seaweed ratio, seasoning ratio, drying and frying conditions on sensory, texture, water holding capacity and moisture of product were investigated to find the best quality of the product.