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Comparison of Light-Colored Soy Sauce（Usukuchi）with Regular Soy Sauce (Koikuchi) on Rheological Properties of Various Boiled Vegetables
soy sauce rheological property firmness boiled food
2009/5/31
Effects of light-colored (Usukuchi) and regular soy sauces (Koikuchi) on rheological properties of boiled foods were determined using a rheometer. The amounts of soy sauces were added to the ingredien...