21725
In this study , the effects of thermal or high hydrostatic pressure ( HHP ) treatment of a milk base in the absence or presence of a transglutaminase ( TGase ) protein cross - linking step on the flavour development of yoghurt were investigated .
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Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
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