打印規格表組成
蛋白質 13%
36.655
油 13%
17.715
Sucrose db
6.2
Raffinose db
0.95
Stachyose db
4.65
Lysine
6.72
五種必需胺基酸
14.57
Isoflavone Data
Daidzin
0.699
Glycitin
0.141
Genistin
0.995
Total Isoflavones
1.835
豆腐 & 豆漿
水攝取能力
豆漿產量
Brix index
牛奶色 L
牛奶色 A
牛奶色 B
豆腐產量
豆腐色 L
豆腐色 A
豆腐色 B
豆腐堅定性
豆腐彈性
豆腐的凝聚力
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
L262-21C 樣品 (2023)
展開詳情
樣本 L262-21C
202398080021MN
樣本 L262-21C
202398080023MN
樣本 L262-21C
202398080025MN
樣本 L262-21C
202398080034MN
樣本 L262-21C
202398080103MN
樣本 L262-21C
202398080104MN
樣本 L262-21C
202398080109MN
樣本 L262-21C
202398080110MN
樣本 L262-21C