Sagot :
Answer:
The state of water in soy sauce (shoyu) containing 65% (w/w) of water, aW 0.803 at 25°C, can be divided into three water regions such as hydration water, eutectic melting, and ice melting, respectively
Explanation:
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Answer:
Soy sauce is made by boiling soy beans, adding wheat and salt brine, then allowing them to ferment, after which the mash is pressed to get the liquid.
It’s essentially a flavored brine. And brine is salty water.
Add some more water, you get watery soy sauce, which is to say, less flavored, less salty.
Explanation:
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