The springiness, gumminess, resilience of the cakes were increased by the β-glucan and chewiness was also improved.
β-葡聚糖的
入使重油蛋糕的弹性、胶着性和回复性均有所增，
改善了重油蛋糕的咀嚼性。
The springiness, gumminess, resilience of the cakes were increased by the β-glucan and chewiness was also improved.
β-葡聚糖的入使重油蛋糕的弹性、胶着性和回复性均有所增，改善了重油蛋糕的咀嚼性。
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
.
酵母.初乳蛋白 .甘草根粹 .
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