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馬鈴薯澱粉。Potato starch.
馬鈴薯發酵澱粉
置於陰涼乾燥之處 (開封後,請盡快食用完畢)
可用以勾芡,製作日式點心的外皮(例如日式大福)。片栗粉具有很高的膨脹度、吸水能力強,添加馬鈴薯澱粉的肉制品,組織均勻細膩,結構緊密,富有彈性。
經由乾燥精細研磨而成的片栗粉,以北海道十勝產的國產馬鈴薯澱粉為原料製成。