Effects of Weakly Electrolyzed Water on Properties of Tofu...

Food Science and Technology Research 2003 Vol. 9; Iss. 4

Effects of Weakly Electrolyzed Water on Properties of Tofu (Soybean Curd)

HARA, Yasuo, MATSUDA, Hideyuki, ARAI, Eiko
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Volume:
9
Year:
2003
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.9.332
File:
PDF, 721 KB
english, 2003
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