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Heat processing of soybean kernel and its effect on lysine availability and protein solubility

✍ Scribed by Žilić, Sladana ;Božović, Irina ;Savić, Stojan ;Šobajić, Sladana


Book ID
111489421
Publisher
Walter de Gruyter GmbH
Year
2006
Tongue
English
Weight
169 KB
Volume
1
Category
Article
ISSN
2391-5412

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✍ Kwok, Kin-Chor; Shiu, Yui-Wah; Yeung, Chi-Hung; Niranjan, Keshavan 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 188 KB 👁 2 views

Soymilk was heated over a range of temperatures (90È140¡C) and times (0È6 h). The available lysine, thiamine and riboÑavin content of the soymilk samples were determined. There was no signiÐcant change in available lysine during a 3 h heating period at 95¡C. At elevated temperatures of 120 and 140¡C