謝謝寶貝準備的美味米飯，很好吃

謝謝寶貝準備的美味米飯，很好吃

結果 (越南文) 1:

Cám ơn bé vì cơm ngon, ngon lắm

結果 (越南文) 2:

Cảm ơn vì gạo ngon quá.

結果 (越南文) 3:

Overrun is the percent increase in volume that occurs because of air addition during agitation of the mix in the freezer. It is an important characteristic since it affects the weight per unit volume of the ice cream. Ice creams B and C showed significantly (P < 0.05) lower overrun (Table 3) than ice cream A. Overrun is affected by the total solids in the mix and the type of freezer used (Goff & Hartel, 2013). Since ice cream mix A, B and C had the same total solids content and were processed under the same conditions, the difference in the overrun could be attributed to the kind of the proteins and especially to the ratio of whey to casein. Ice cream A contained mainly caseins and native whey proteins, whereas ice creams B and C contained mainly whey proteins as they were made with WPC from processed cheese whey. Native whey protein powders have better foaming properties than cheese whey powders