Batters and breadings in food processing
By: edited by Karel Kulp and Robert Loewe.
Contributors: Kulp, Karel.; Loewe, Robert.
Publisher: American Association of Cereal Chemists
Published: 1990
Place of publication: St. Paul, Minn., USA
Language: eng
Number of pages: 276
Subjects: Batters (Food); Breading.; Food industry and trade.
Notes: Includes bibliographical references and index.