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Food EngineeringPhysical Properties of FoodsMicrochannel EmulsificationLactic Acid BacteriaPhysical PropertiesGlass Transition TemperatureFood MaterialsFood ProcessingOil DropletsDistribution CoefficientWater TreatmentKitchen Refusethe Rate ConstantSpray DryingSuperheated SteamSensory EvaluationLactic Acid FermentationMicrowave Heatingthe Moisture ContentWater Content
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