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The effect of ultra high pressure homogenization (UHPH) at 200MPa combined with 55 and 75°C of inlet temperature on soymilk was studied. UHPH-treated soymilks were compared with the base product (untreated sample) and pasteurized (90°C, 30s) soymilk. Microbiological (total mesophilic aerobic bacteria, aerobic spores and enterobacterial counts), colloidal and color stability, volatile profile evolution...
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