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GrainGenes Reference Report: FDC-80-35

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Reference	FDC-80-35
Title	Maillard crosslinking of food proteins II: the reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ
Journal	Food Chemistry
Year	2003
Volume	80
Pages	35-43
Author	Gerrard JA Brown PK Fayle SE
Keyword	[ Hide all but 1 of 21 ] albumin bread capacity cereal foods dough food fraction glycation in situ in vitro lysine maillard microbial transglutaminase model molecules performance protein protein crosslinking residue texture wheat proteins

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