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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Abstract