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GrainGenes Author Report: Fayle SE

Author

Fayle SE

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 AJ et al. (2001) Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough Journal of Food Science 66:782-786. 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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