超微全藕粉与藕淀粉颗粒结构的比较研究

张美霞，琚争艳，阚建全*

Comparison Analysis of Granule Structure between Lotus Starch and Super-fine Whole Lotus Powder

ZHANG Mei-xia JU Zheng-yan KAN Jian-quan*

食品科学 . 2009, (7): 83 -86 . DOI: 10.7506/spkx1002-6630-200907019