flavor and texture 风味及质地
The technology of effervescent tablets made from calcium lactate, citric acid and sodium bicarbonate? Its optimum recipe and process were studied. The product have good flavor texture. and taste.
本文以乳酸钙、柠檬酸、碳酸氢钠为原料,研究了补钙泡腾片的制造工艺,确定了最佳配方和操作要点,得到口感、质地、风味较佳的产品。
These help give the carrot cake its flavor, texture, and color.
这些能让胡萝卜蛋糕味道更好,质地更优,颜色更好看。
Focus on the liquid as you sip it slowly, savoring every bit of the flavor and texture and temperature in your mouth before swallowing, and feeling the swallow completely.
慢慢地啜饮,好好地品味液体,在吞下它之前,尽情地享受其香味、质地和温度。直到完全吞下。
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