不同来源葛根淀粉的理化性质比较

卢成瑛1,2，陈功锡1，卜晓英2，田春连1，钟伟春2

Comparisons of Physio-chemical Properties of Commercial and Laboratory-made Kudzu (Pueraria lobata) Starches

LU Cheng-ying1,2，CHEN Gong-xi1，BU Xiao-ying2，TIAN Chun-lian1，ZHONG Wei-chun2

食品科学 . 2009, (21): 50 -52 . DOI: 10.7506/spkx1002-6300-200921011