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Mouthfeel: How Texture Makes Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2017

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Most traditional thickener for sauces. Consists of equal quantities of flour and melted fat. The fat is melted at a low temperature, the flour is stirred in, and the mixture is then heated until it has taken on the desired color—white, light, or brown—depending on the type of sauce for which it is to be used.

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