사양 시트 인쇄
만기 그룹
2.00
구성
단백질 13%
36.825
기름 13%
18.66
Sucrose db
4.15
Raffinose db
1.04
Stachyose db
3.88
Lysine
6.545
필수 아미노산
14.22
두부 & 두유
물 흡수 능력
4.36
두유 생산량
17.30
Brix index
7.8
우유색 L
81.61
우유색 A
-4.36
우유색 B
13.16
두부 수확량
3.14
두부 색 L
89.24
두부 색 A
-1.88
두부 색 B
15.97
두부 단단함
두부 탄력
0.998
두부 응집력
0.909
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
S20G7 샘플 (2020)
세부 정보 확장
견본 S20G7
202098080143
견본 S20G7
202098080147
견본 S20G7
202098080153
견본 S20G7
202098080154
견본 S20G7
202098080155
견본 S20G7
202098080156
견본 S20G7
202098080157
견본 S20G7
202098080158
견본 S20G7
202098080159
견본 S20G7
202098080160
견본 S20G7
202098080161
견본 S20G7
202098080233
견본 S20G7
202098080236
견본 S20G7