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Food EngineeringPhysical Properties of FoodsFood MaterialsPhysical PropertiesGlass Transition TemperatureFood ProcessingLactic Acid Bacteriathe Rate ConstantMicrochannel EmulsificationWater ContentDistribution CoefficientOil DropletsMicrowave HeatingSpray DryingO/W EmulsionsWater TreatmentSensory Evaluationthe Moisture ContentIce CrystalSuperheated Steam
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