사양 시트 인쇄
만기 그룹
2.00
구성
단백질 13%
35.855
기름 13%
18.34
Sucrose db
4.865
Raffinose db
1.1
Stachyose db
3.64
Lysine
6.585
필수 아미노산
14.405
두부 & 두유
물 흡수 능력
두유 생산량
Brix index
우유색 L
우유색 A
우유색 B
두부 수확량
두부 색 L
두부 색 A
두부 색 B
두부 단단함
두부 탄력
두부 응집력
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
Stonebridge 20SB21 샘플 (2020)
세부 정보 확장
견본 Stonebridge 20SB21
202098033003
견본 Stonebridge 20SB21
202098033006
견본 Stonebridge 20SB21
202098033008
견본 Stonebridge 20SB21
202098033009
견본 Stonebridge 20SB21
202098033011
견본 Stonebridge 20SB21
202098033012
견본 Stonebridge 20SB21
202098033013
견본 Stonebridge 20SB21