Influence of butter and/or vegetable oil on flavors of roux prepared from wheat flour and fat/oil

Food Science and Technology Research

Volumn 11, Issue 3, 2005, Pages 278-287

  Kato, Yukie ^a  

^a UNIVERSITY OF TOYAMA   (Japan)

Author keywords

Aroma component; Fat oil; Flavor; Roux; Sensory evaluation

Indexed keywords

PRUNUS DULCIS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 37849188820     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.11.278     Document Type: Article

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