The springiness, gumminess, resilience of the cakes were increased by the β-glucan and chewiness was also improved.
β-葡聚糖的加入
蛋糕的弹
、胶着和回复均有所增加，同时改善了蛋糕的咀嚼。
The springiness, gumminess, resilience of the cakes were increased by the β-glucan and chewiness was also improved.
β-葡聚糖的加入蛋糕的弹、胶着和回复均有所增加，同时改善了蛋糕的咀嚼。
Deioned Water.Pheofiltrat De Laminaria Digitata.Sodium Hyaluronate .Gamma-Polyglutamic Acid .Beta-Glucan .Ruscus Aculeatus.Aesculus Hippocastanum .Centella Asiatica.
成分： 消脂藻浓缩液 .
尿酸钠 .聚麸胺酸.燕麦贝它多醣体 .六种植物萃取.酿酒酵母.初乳蛋白 .甘草根粹取 .
声明：以上例
、词
分类均由互联网资源自动生成，部分未经过人工审核，其表达内容亦不代表本软件的观点；若发现问题，欢迎向我们指正。
