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科学松鼠会 » 淀粉勾芡就可以“增稠”，为什么还要用“化学增稠剂”？
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虽然都可以“增稠”，但纯天然淀粉的勾芡就像业余厨艺爱好者，只是在某些食品上可以达到比较好的水平；而大家不熟悉名字的“增稠剂”，则像职业职业大厨，水平跟普通爱好者就完全不在一个台阶。
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