Batters and breadings in food processing / 
edited by Karel Kulp and Robert Loewe 
 - St. Paul Minnesota :  American Association of Cereal Chemists,  1990 
 - 276 p. ;  23 cm. 
<br/><br/><label>ISBN: </label>0913250694 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food industry and trade<br/>Batters (Food)<br/>Breading