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Effects of Weakly Electrolyzed Water on Properties of Tofu（Soybean Curd）
weakly electrolyzed water tofu, soy protein texture
2009/6/17
The properties of tofu prepared with weakly electrolyzed waters (anode and cathode waters) obtained by electrolysis of tap water were investigated. The use of cathode water increased the protein conte...
Effects of Weakly Electrolyzed Water on Properties of Japanese Wheat Noodles（Udon）
weakly electrolyzed water Japanese wheat noodles texture
2009/6/17
The effect of weakly electrolyzed water (anode water and cathode water) on the properties of Japanese wheat noodles was examined. Instrumental measurements and sensory tests of the cooked noodles reve...