Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants

Author： Gerrard J.A.   Brown P.K.   Fayle S.E.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.80, Iss.1, 2003-01, pp. : 45-50

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