{"title":"Development of a New Seasoning Field Based on the Development of Concentrated Paste Roux Technology","authors":"Kosuke Hamasu, Shigeki Satomi, Hiroko Hirai, Michie Kawamukai, Hitomi Masuko, Kanako Minami, Haruna Yamamoto, Fumiaki Kurobe, Yasushi Morishita","doi":"10.11301/jsfe.21595","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Japan Journal of Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11301/jsfe.21595","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Engineering","Score":null,"Total":0}
期刊介绍：
The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.
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