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GrainGenes Author Report: Gerrard JA

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Author	Gerrard JA
Paper	Gerrard JA et al. (2003) Maillard crosslinking of food proteins II: the reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ Food Chemistry 80:35-43. Gerrard JA et al. (2000) Pastry lift and croissant volume as affected by microbial transglutaminase Journal of Food Science 65:312-314.

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