The springiness, gumminess, resilience of the cakes were increased by the β-glucan and chewiness was also improved.
β-葡聚糖的
重油蛋糕的弹
、胶着和回复均有所增，同时改善了重油蛋糕的咀嚼。
The springiness, gumminess, resilience of the cakes were increased by the β-glucan and chewiness was also improved.
β-葡聚糖的重油蛋糕的弹、胶着和回复均有所增，同时改善了重油蛋糕的咀嚼。
Deioned Water.Pheofiltrat De Laminaria Digitata.Sodium Hyaluronate .Gamma-Polyglutamic Acid .Beta-Glucan .Ruscus Aculeatus.Aesculus Hippocastanum .Centella Asiatica.
成
： 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 .
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