사양 시트 인쇄
만기 그룹
2.0,2.1
구성
단백질 13%
34.9
기름 13%
18.655
Sucrose db
6.05
Raffinose db
0.97
Stachyose db
3.735
Lysine
0.07%
필수 아미노산
0.15%
두부 & 두유
물 흡수 능력
4.49
두유 생산량
16.43
Brix index
7.6
우유색 L
82.18
우유색 A
-4.47
우유색 B
13.2
두부 수확량
3.02
두부 색 L
89.82
두부 색 A
-1.68
두부 색 B
15.96
두부 단단함
두부 탄력
0.935
두부 응집력
0.592
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
DF 214 N 샘플 (2025)
세부 정보 확장
견본 DF 214 N
202598021011
견본 DF 214 N
202598040009
견본 DF 214 N
202598080020
견본 DF 214 N
202598080021
견본 DF 214 N
202598080022
견본 DF 214 N
202598080023
견본 DF 214 N
202598080024
견본 DF 214 N
202598080025
견본 DF 214 N
202598080076
견본 DF 214 N
202598080077
견본 DF 214 N
202598080078
견본 DF 214 N
202598080119
견본 DF 214 N