打印規格表
成熟度組
2.40
組成
蛋白質 13%
37.945
油 13%
17.48
Sucrose db
4.205
Raffinose db
1.105
Stachyose db
3.56
Lysine
6.5
五種必需胺基酸
14.3
豆腐 & 豆漿
e%
10.37
水攝取能力
1.52
豆漿產量
8.14
Brix index
7.7
牛奶色 L
92.6 ± 0
牛奶色 A
-2.3 ± 0
牛奶色 B
18.0 ± 0.0
豆腐產量
3.11
豆腐色 L
88.3 ± 0
豆腐色 A
-2.6 ± 0.0
豆腐色 B
23.7 ± 0.0
豆腐堅定性
3693 ± 244
豆腐彈性
0.95 ± 0.01
豆腐的凝聚力
0.67 ± 0.01
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
Natures Genetics 2.4 樣品 (2020)
展開詳情
樣本 Natures Genetics 2.4
202098005004
樣本 Natures Genetics 2.4
202098005005
樣本 Natures Genetics 2.4
202098005006
樣本 Natures Genetics 2.4
202098005007
樣本 Natures Genetics 2.4
202098005008
樣本 Natures Genetics 2.4
202098005012
樣本 Natures Genetics 2.4
202098005013
樣本 Natures Genetics 2.4
202098005014
樣本 Natures Genetics 2.4