Imprimer 
Groupes de maturité
2.30
Composition
Protéine 13%
36.975
Huile 13%
17.375
Sucrose db
3.905
Raffinose db
1.14
Stachyose db
3.86
Lysine
6.495
Acides aminés essentiels
14.315
Tofu & Lait de soja
Capacité d'absorption d'eau
Rendement lait de soja
Brix index
Couleur lait L
Couleur lait A
Couleur lait B
Rendement de tofu
Couleur de tofu L
Couleur de tofu A
Couleur de tofu B
Tofu Fermeté
L'élasticité du tofu
Cohésion du tofu
Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.) Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield) Firmness (g/force): The force need to added on tofu on certain deformation Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes To learn more about how these tofu/soymilk samples were analyzed, click here
SR354 Échantillons (2020)
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Goûter SR354
202098031027
Goûter SR354
202098031029
Goûter SR354
202098031032
Goûter SR354
202098031033
Goûter SR354
202098031036
Goûter SR354
202098031037
Goûter SR354