馬鈴薯澱粉 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "馬鈴薯澱粉" in Chinese language version.

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4books.google.com

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2web.archive.org

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books.google.com

BeMiller, James N.; Whistler, Roy Lester. Potato starch: Production, Modifications and Uses. Starch: Chemistry and Technology 3rd. Academic Press. 2009: 511–539 [2019-03-14]. ISBN 978-0-12-746275-2. （原始内容存档于2020-11-03）.
Fenster, Carol. 1000 Gluten-free Recipes. John Wiley and Sons. 2006. ISBN 978-0-470-06780-2.
Blech, Zushe Yosef. Kosher for Passover. Kosher Food Production. Blackwell Publishing. 2004: 97–114. ISBN 978-0-8138-2570-0.
Shimbo, Hiroko. The Japanese kitchen: 250 recipes in a traditional spirit. The Harvard Common Press. 2000. ISBN 1-55832-176-4.

jst.go.jp

jstage.jst.go.jp

Shiotsubo, Toshiko. Starch gelatinization at different temperatures as measured by enzymic digestion method. Agric. Biol. Chem.（英语：Agricultural and Biological Chemistry）. 1983, 47 (11): 2421–2425 [2019-03-14]. （原始内容存档于2018-10-03）. （页面存档备份，存于互联网档案馆）

naer.edu.tw

terms.naer.edu.tw

樂詞網. [2025-04-13] （中文（臺灣））.

web.archive.org

Shiotsubo, Toshiko. Starch gelatinization at different temperatures as measured by enzymic digestion method. Agric. Biol. Chem.（英语：Agricultural and Biological Chemistry）. 1983, 47 (11): 2421–2425 [2019-03-14]. （原始内容存档于2018-10-03）. （页面存档备份，存于互联网档案馆）
BeMiller, James N.; Whistler, Roy Lester. Potato starch: Production, Modifications and Uses. Starch: Chemistry and Technology 3rd. Academic Press. 2009: 511–539 [2019-03-14]. ISBN 978-0-12-746275-2. （原始内容存档于2020-11-03）.

wikipedia.org

en.wikipedia.org

Shiotsubo, Toshiko. Starch gelatinization at different temperatures as measured by enzymic digestion method. Agric. Biol. Chem.（英语：Agricultural and Biological Chemistry）. 1983, 47 (11): 2421–2425 [2019-03-14]. （原始内容存档于2018-10-03）. （页面存档备份，存于互联网档案馆）