P11A50 - Specialty U.S. Soy Database

Varitas

P11A50 (2023)

Cari pemasok benih

Cetak lembar spesifikasi

Atribut kualitas

Pengunaan yang diinginkan

Tofu, Miso, Soy Milk, Soy Sauce, Tempeh, Other Cracked Natto

Tipe

non-GM

Warna hilum

white, yellow, clear

Berbagai macam ukuran

Large, Medium

G/100 Berbagai jenis benih

19.2

Kelompok kematangan

0L,1.1

Komposisi

Protein 13%

35.735

Minyak 13%

19.63

Sucrose db

5.15

Raffinose db

0.75

Stachyose db

4.55

Lysine

3.34

Asam amino esensial

14.76

P11A50 Sampel (2023)

Lebih terperinci

Sampel P11A50

202398010008MN

Atribut kualitas

Pengunaan yang diinginkan

Tofu, Miso, Soy Milk, Soy Sauce, Tempeh

Tipe

non-GM

Warna hilum

white, yellow, clear

Ukuran

Large

G/100 Benih

20.2

Protein 13%

34.99

Minyak 13%

19.73

Komposisi

Protein 13%

34.99

Minyak 13%

19.73

Sucrose db

5.2

Raffinose db

0.8

Stachyose db

Lysine

6.69%

Asam amino esensial

14.59%

Lebih terperinci

Sampel P11A50

202398010023MN

Atribut kualitas

Pengunaan yang diinginkan

Tofu, Miso, Soy Milk, Soy Sauce, Other Cracked Natto

Tipe

non-GM

Warna hilum

white, yellow, clear

Ukuran

Medium

G/100 Benih

18.8

Protein 13%

36.55

Minyak 13%

19.8

Komposisi

Protein 13%

36.55

Minyak 13%

19.8

Sucrose db

4.9

Raffinose db

Stachyose db

4.6

Lysine

6.68%

Asam amino esensial

14.66%

Lebih terperinci

Sampel P11A50

202398010024MN

Atribut kualitas

Pengunaan yang diinginkan

Tofu, Miso, Soy Milk, Soy Sauce, Other Cracked Natto

Tipe

non-GM

Warna hilum

white, yellow, clear

Ukuran

Medium

G/100 Benih

18.2

Protein 13%

36.53

Minyak 13%

19.96

Komposisi

Protein 13%

36.53

Minyak 13%

19.96

Sucrose db

5.4

Raffinose db

Stachyose db

4.1

Lysine

6.75%

Asam amino esensial

14.88%

Lebih terperinci

Sampel P11A50

202398048004MN

Atribut kualitas

Pengunaan yang diinginkan

General Use

Tipe

non-GM

Warna hilum

white, yellow, clear

Ukuran

Large

G/100 Benih

20.1

Protein 13%

34.92

Minyak 13%

19.3

Komposisi

Protein 13%

34.92

Minyak 13%

19.3

Sucrose db

Raffinose db

0.7

Stachyose db

4.6

Lysine

6.82%

Asam amino esensial

14.93%