Study of the Standandized Cooking of Brown Roux (Roasted Flour) in Quantity Food Service
大量調理におけるブラウンルー(焙り粉)の標準化について

Fumiko Tonozuka, Takeko Tani
1995 Journal of Cookery Science of Japan  
doi:10.11402/cookeryscience1995.28.1_14 fatcat:vjxnyh65ife6jpuv3ezozwjvqe