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What is High Pressure Processing of Soymilk about?

The study investigates the effects of high pressure processing (HPP) on whole soymilk, focusing on allergenicity, anti-nutritional factors, lipoxygenase activity, and aroma characteristics. Results indicated that HPP reduced allergenicity and trypsin inhibitor activity while slightly altering viscosity and aroma without significantly changing the soymilk

Author

Ramli Malik

Language

EN