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This study investigates the preparation of whole peanut milk (WPM) using an industry-scale microfluidization system (ISMS) at varying pressures, revealing that higher pressures improve physical stability and reduce particle size. The WPM processed at 120 MPa demonstrated excellent stability without delamination for 67 hours and exhibited the highest flavor substance content. The findings suggest that ISMS is a viable method for producing stable and flavorful peanut milk, contributing to the efficient utiliz
- Author
- iasyashopawar
- Language
- EN