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Variability of thiamine, riboflavin and niacin content in soybean seed

✍ Scribed by Vedrina-Dragojević, I. ;Šebčić, B. ;Balint, L.

Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
162 KB
Volume
33
Category
Article
ISSN
0027-769X

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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