However, some find liquid non-dairy creamer more convenient and richer in texture and taste.

然而，一些人发现液体的植脂末更方便些，而且质感及味道更丰富一些。

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The percentage addition of non-dairy creamer and fructose-glucose syrup were decided upon, byorganoleptic evaluation, at 0.8% and 5%, relatively.

通过对植脂末和果葡糖浆不同配方配制的米乳饮料进行感官评定，确定了植脂末的添加量为0.8%，果葡糖浆的添加量为5%。

youdao

The percentage addition of non-dairy creamer and fructose-glucose syrup were decided upon, byorganoleptic evaluation, at 0.8% and 5%, relatively.

通过对植脂末和果葡糖浆不同配方配制的米乳饮料进行感官评定，确定了植脂末的添加量为0.8%，果葡糖浆的添加量为5%。

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