The reasons for the formation of tea cream in tea drinks, the basic composition of the material and the solution to it are described in the article.
主要介绍了茶饮料中茶乳酪的形成原因、基本构成物质及解决方法。
It is rich in minerals and algin, a complex carbohydrate used as an emulsifier to prevent crystal formation in ice cream.
它富含矿物质和褐藻胶。是一种碳氢化合物，可用作乳化剂，在制作冰淇淋时防止冰晶的形成。
This high potency nutritional cream provides skin with essential building blocks and co-enzyme factors needed in collagen formation.
这种高浓度的营养霜是皮肤的重要基石，提供肌肤所需要的合作酶。
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