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Effects of Weakly Electrolyzed Water on Properties of Tofu (Soybean Curd)
2003
Food science and technology research
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 content of the tofu. The texture of tofu prepared with cathode and anode waters was softer than that of tofu prepared with tap water. No significant difference in the free sugar content was seen between the tofu prepared with electrolyzed and non-electrolyzed waters. However, tofu prepared with cathode
doi:10.3136/fstr.9.332
fatcat:sitmzk4lv5cnpekuf5iaisaqo4