打印規格表
成熟度組
2.00
組成
蛋白質 13%
35.855
油 13%
18.34
Sucrose db
4.865
Raffinose db
1.1
Stachyose db
3.64
Lysine
6.585
五種必需胺基酸
14.405
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
Stonebridge 20SB21 樣品 (2020)
展開詳情
樣本 Stonebridge 20SB21
202098033003
樣本 Stonebridge 20SB21
202098033006
樣本 Stonebridge 20SB21
202098033008
樣本 Stonebridge 20SB21
202098033009
樣本 Stonebridge 20SB21
202098033011
樣本 Stonebridge 20SB21
202098033012
樣本 Stonebridge 20SB21
202098033013
樣本 Stonebridge 20SB21