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Food EngineeringPhysical Properties of FoodsMicrochannel EmulsificationPhysical PropertiesFood MaterialsLactic Acid BacteriaFood ProcessingGlass Transition Temperaturethe Rate ConstantOil DropletsWater ContentWater TreatmentKitchen RefuseSpray DryingMicrowave HeatingDistribution CoefficientO/W EmulsionsSuperheated SteamSensory EvaluationLactic Acid Fermentation