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Influence of Butter and/or Vegetable oil on Flavors of Roux Prepared from Wheat Flour and Fat/Oil
roux flavor fat/oil sensory evaluation
2009/6/10
To examine the influence of preparation method (white or brown roux prepared by heating to 130°C and 170°C, respectively) and fat/oil ingredients (butter fat, corn oil and salad oil), the flavors of r...