Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants | Health & Environmental Research Online (HERO)

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HERO ID

5938736

Reference Type

Journal Article

Title

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

Author(s)

Gerrard, JA; Brown, PK; Fayle, SE

Year

2003

Is Peer Reviewed?

Yes

Journal

Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072

Publisher

Elsevier

Volume

Issue

Page Numbers

45-50

DOI

Web of Science Id

WOS:000179800400007

URL

Keywords

protein crosslinking; Maillard; glycation; cereal foods; food texture