<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1909-8367</journal-id>
<journal-title><![CDATA[Entre Ciencia e Ingeniería]]></journal-title>
<abbrev-journal-title><![CDATA[Entre Ciencia e Ingenieria]]></abbrev-journal-title>
<issn>1909-8367</issn>
<publisher>
<publisher-name><![CDATA[Universidad Católica de Pereira]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1909-83672017000100050</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización de propiedades fisicoquímicas y microbiológicas de la gelatina blanca de pata de res]]></article-title>
<article-title xml:lang="en"><![CDATA[Characterization of physicochemical and microbiological properties of gelatina blanca de pata de res]]></article-title>
<article-title xml:lang="pt"><![CDATA[Caracterização de propriedades físico-químicas e microbiológicas da gelatina branca de pata de gado (geleia de mocotó)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Domínguez-Segovia]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Navas]]></surname>
<given-names><![CDATA[J.S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Santiago de Cali  ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Valle  ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2017</year>
</pub-date>
<volume>11</volume>
<numero>21</numero>
<fpage>50</fpage>
<lpage>55</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1909-83672017000100050&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1909-83672017000100050&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1909-83672017000100050&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen : La gelatina blanca de pata de res (GBPR) es un dulce típico artesanal, del cual existe muy poca información científica. El objetivo de este trabajo fue caracterizar las propiedades fisicoquímicas y microbiológicas de GBPR, fabricadas en Andalucía (Valle). La metodología se enfocó en la determinación cuantitativa de dichas propiedades de acuerdo a la normatividad colombiana para muestras de gelatina. Las muestras analizadas cumplieron con los criterios microbiológicos. Escherichia coli y Estafilococo aureus no fueron detectados. Sin embargo, se encontraron diferencias estadísticamente significativas en la humedad, cenizas, nitrógeno total y proteína; como también en los parámetros de color (L*, a*, b*). Los valores obtenidos de diferencia de color (&#916;E &gt; 2,7) entre muestras permitieron comprobar que los procedimientos no están estandarizados. Estos resultados proporcionan un importante sustento que contribuyen a la industria artesanal, evidenciando la necesidad de estandarizar la producción y la materia prima, sin perder las tradiciones ancestrales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The gelatina blanca de pata de res (GBPR) is a typical handcrafted sweet, of which there is little scientific information. The aim of this research was to characterize the physicochemical and microbiological properties of GBPR, produced in Andalucia (Valle). The methodology was focused on the quantitative determination of these properties according to the Colombian law. The analyzed samples met the microbiological criteria. Escherichia coli and Staphylococcus aureus were not detected. However, statistically significant differences were found in the moisture, ash, total nitrogen and protein; as well as in the color parameters (L*, a*, b*). The obtained values of color difference (&#916;E &gt; 2.7) among samples provide confirmation that the procedures are not standardized. These results provide important contributions to the handcrafted food industry, highlighting the need to standardize the production and raw materials without compromising long lasting traditions.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo: A gelatina branca de pata de gado (GBPR) é um doce típico artesanal, o qual se tem pouca informação científica. O objetivo desde trabalho foi caracterizar as propriedades físico-químicas e microbiológicas de GBPR, fabricadas em Andalucía (Valle). A metodologia se enfocou na determinação quantitativa dessas propriedades de acordo a normatividade colombiana para amostras de gelatina. Escherichia coli e Estafilococo aureus não foram encontrados. Entretanto, se encontraram diferenças estatisticamente significativas na humidade, cinzas, nitrogênio total e proteína; como também nos parâmetros de cor (L*, a*, b*). Os valores obtidos de diferença de cor (&#916;E &gt; 2,7) entre amostras permitiram comprovar que os procedimentos não estão padronizados. Estes resultados proporcionam uma importante base que contribuem à indústria artesanal, evidenciando a necessidade de padronizar a produção e a matéria prima, sem perder as tradições ancestrais.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[colágeno]]></kwd>
<kwd lng="es"><![CDATA[azúcar]]></kwd>
<kwd lng="es"><![CDATA[inocuidad]]></kwd>
<kwd lng="es"><![CDATA[pH]]></kwd>
<kwd lng="es"><![CDATA[aW]]></kwd>
<kwd lng="es"><![CDATA[color]]></kwd>
<kwd lng="en"><![CDATA[collagen]]></kwd>
<kwd lng="en"><![CDATA[sugar cane]]></kwd>
<kwd lng="en"><![CDATA[safety]]></kwd>
<kwd lng="en"><![CDATA[pH]]></kwd>
<kwd lng="en"><![CDATA[aW]]></kwd>
<kwd lng="en"><![CDATA[color]]></kwd>
<kwd lng="pt"><![CDATA[colágeno]]></kwd>
<kwd lng="pt"><![CDATA[açúcar]]></kwd>
<kwd lng="pt"><![CDATA[inocuidade]]></kwd>
<kwd lng="pt"><![CDATA[pH]]></kwd>
<kwd lng="pt"><![CDATA[aW]]></kwd>
<kwd lng="pt"><![CDATA[cor]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>[1]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dominguez]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Ortiz]]></surname>
<given-names><![CDATA[T. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Trujillo]]></surname>
<given-names><![CDATA[O. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez-Navas]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Preferencia y aceptación de Gelatina de Pata de Res,"]]></article-title>
<source><![CDATA[Alimentos Hoy]]></source>
<year>2013</year>
<volume>22</volume>
<page-range>63-70</page-range></nlm-citation>
</ref>
<ref id="B2">
<label>[2]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Domínguez]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez-Navas]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Gelatina de pata de res"]]></article-title>
<source><![CDATA[La Alimentación Latinoamericana]]></source>
<year>2013</year>
<volume>307</volume>
<page-range>58-63</page-range></nlm-citation>
</ref>
<ref id="B3">
<label>[3]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vásquez Chaux]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Vivas Duque]]></surname>
<given-names><![CDATA[N. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Madera Parra]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Betancourth Botero]]></surname>
<given-names><![CDATA[S. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez Toro]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez Echeverry]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Moreno Abadía]]></surname>
<given-names><![CDATA[L. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Azcuntar Ríos]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Jaramillo Salazar]]></surname>
<given-names><![CDATA[A. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Producción más limpia (PML) y aplicaciones básicas de buenas prácticas de manufactura (BPM) en la elaboración de gelatina de pata y mano de res.]]></article-title>
<source><![CDATA[Corporación Autónoma Regional Del Valle Del Cauca]]></source>
<year>2009</year>
</nlm-citation>
</ref>
<ref id="B4">
<label>[4]</label><nlm-citation citation-type="book">
<source><![CDATA[NTC-4519, "Microbiología de los alimentos para consumo humano y animal: Método horizontal para el recuento de microorganismos. Técnica de recuento de colonias a 30 °C: ,"]]></source>
<year>2009</year>
<volume>4519</volume>
<page-range>1</page-range><publisher-loc><![CDATA[Bogotá, Colombia: ]]></publisher-loc>
<publisher-name><![CDATA[Instituto Colombiano de Normas Técnicas]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B5">
<label>[5]</label><nlm-citation citation-type="book">
<source><![CDATA[NTC-4132, "Microbiología: Guía general para el recuento de Mohos y Levaduras. Técnica de recuento de colonias a 25 °C,"]]></source>
<year>1997</year>
<volume>4132</volume>
<page-range>2</page-range><publisher-loc><![CDATA[Bogotá, Colombia ]]></publisher-loc>
<publisher-name><![CDATA[Instituto Colombiano de Normas Técnicas]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B6">
<label>[6]</label><nlm-citation citation-type="book">
<source><![CDATA[NTC-4458, "Microbiología de alimentos y de alimentos para animales: Método horizontal para el recuento de Coliformes o Escherichia coli o ambos. Técnica de recuento de colonias utilizando medios fluorogénicos o cromogénicos,"]]></source>
<year>2007</year>
<volume>4458</volume>
<page-range>2</page-range><publisher-loc><![CDATA[Bogotá, Colombia ]]></publisher-loc>
<publisher-name><![CDATA[Instituto Colombiano de Normas Técnicas]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<label>[7]</label><nlm-citation citation-type="book">
<source><![CDATA[NTC-4779, "Microbiología de alimentos y alimentos para animales: Método horizontal para el recuento de Estafilococo coaugulosa positiva (Staphylococcus aureus y otras especies)"]]></source>
<year>2007</year>
<volume>4779</volume>
<page-range>1-2</page-range><publisher-loc><![CDATA[Bogotá, Colombia: ]]></publisher-loc>
<publisher-name><![CDATA[Instituto Colombiano de Normas Técnicas]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B8">
<label>[8]</label><nlm-citation citation-type="book">
<source><![CDATA[NTC-5592, "Productos alimenticios: Gomas,jaleas y masmelos"]]></source>
<year>2008</year>
<volume>5592</volume>
<page-range>4-5.</page-range><publisher-loc><![CDATA[Bogota, Colombia ]]></publisher-loc>
<publisher-name><![CDATA[Instituto Colombiano de Normas Técnicas y Certificación]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B9">
<label>[9]</label><nlm-citation citation-type="book">
<source><![CDATA[NTC-1629, "Industrias alimentarias: Gelatina"]]></source>
<year>1981</year>
<volume>1629</volume>
<page-range>16</page-range><publisher-loc><![CDATA[Bogotá, Colombia ]]></publisher-loc>
<publisher-name><![CDATA[Instituto Colombiano de Normas Técnicas y Certificación]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B10">
<label>[10]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[El Batal]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Hasib]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ouatmane]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Dehbi]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Jaouad]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Boulli]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Sugar composition and yield of syrup production from the pulp of Moroccan carob pods (Ceratonia siliqua L.)"]]></article-title>
<source><![CDATA[Arabian Journal of Chemistry]]></source>
<year>2016</year>
<volume>9</volume>
<numero>11^s2</numero>
<issue>11^s2</issue>
<supplement>2</supplement>
<page-range>S955-9</page-range></nlm-citation>
</ref>
<ref id="B11">
<label>[11]</label><nlm-citation citation-type="book">
<source><![CDATA[ISO-1871, "Alimentos y alimentación animal. Directrices generales para la determinación de nitrógeno por el método Kjeldahl"]]></source>
<year>2009</year>
<volume>1871</volume>
<publisher-name><![CDATA[International Organization for Standardization]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B12">
<label>[12]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sema-Cock]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Torres-León]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Ayala-Aponte]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Efecto de la Adición de Edulcorantes no Calóricos sobre las Propiedades Fisicoquímicas y la Cinética de Secado de Cáscara de Mango Liofilizado"]]></article-title>
<source><![CDATA[Información tecnológica]]></source>
<year>2015</year>
<volume>26</volume>
<page-range>37-44</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>[13]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez-Navas]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez de Stouvenel]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Characterization of Colombian Quesillo Cheese by Spectrocolorimetry"]]></article-title>
<source><![CDATA[VITAE]]></source>
<year>2012</year>
<volume>19</volume>
<page-range>178-85</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>[14]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Novoa]]></surname>
<given-names><![CDATA[D. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez-Navas]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Caracterización colorimétrica del Manjar Blanco del Valle"]]></article-title>
<source><![CDATA[Biotecnología en el sector Agropecuario y Agroindustrial]]></source>
<year>2012</year>
<volume>10</volume>
<page-range>54-60</page-range></nlm-citation>
</ref>
<ref id="B15">
<label>[15]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramirez-Navas]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Espectrocolorimetría: Caracterización de leche y quesos"]]></article-title>
<source><![CDATA[Tecnología Láctea Latinoamericana]]></source>
<year>2010</year>
<volume>61</volume>
<page-range>52-8</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>[16]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<source><![CDATA["Evaluación de las Características de Textura y Color en Cajeta de Leche de Vaca,"]]></source>
<year>1999</year>
<publisher-loc><![CDATA[Chapingo, México ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Autónoma de Chipingo]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B17">
<label>[17]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Londoño]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Lucas]]></surname>
<given-names><![CDATA[J. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Quintero]]></surname>
<given-names><![CDATA[V. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Feasibility study of Lactobacillus casei in orange juice (Citrus sinensis) supplemented with vitamin C, calcium and oligofructose"]]></article-title>
<source><![CDATA[Entre Ciencia e Ingeniería]]></source>
<year>2015</year>
<volume>18</volume>
<page-range>31-8</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>[18]</label><nlm-citation citation-type="">
<collab>ICBF</collab>
<source><![CDATA[Tabla de Composición Nutricional de la Gelatina de Pata]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B19">
<label>[19]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gurtler]]></surname>
<given-names><![CDATA[J. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Doyle]]></surname>
<given-names><![CDATA[M. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Kornacki]]></surname>
<given-names><![CDATA[J. L.]]></given-names>
</name>
</person-group>
<source><![CDATA[The Microbiological Safety of Low Water Activity Foods and Spices]]></source>
<year>2014</year>
<publisher-loc><![CDATA[New York, USA ]]></publisher-loc>
<publisher-name><![CDATA[Springer]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B20">
<label>[20]</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Badui]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Química de los Alimentos]]></source>
<year>2006</year>
<edition>cuarta ed</edition>
</nlm-citation>
</ref>
<ref id="B21">
<label>[21]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Domínguez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<source><![CDATA["Determinación de humedad y cenizas en cereales"]]></source>
<year>2014</year>
<publisher-loc><![CDATA[Huánuco, Perú ]]></publisher-loc>
<publisher-name><![CDATA[Universidad del Santa]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B22">
<label>[22]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Schrieber]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Gareis]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<source><![CDATA[Gelatine Handbook: Theory and Industrial Practice]]></source>
<year>2007</year>
<publisher-loc><![CDATA[USA ]]></publisher-loc>
<publisher-name><![CDATA[John Wiley &amp; Sons]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<label>[23]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Chaochai]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Miyaji]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Yoshida]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Nishida]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Furuike]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Tamura]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA["Preparation of Chitosan-Gelatin Based Sponge Cross-Linked with GlcNAc for Bone Tissue Engineering"]]></article-title>
<source><![CDATA[Journal of Chitin and Chitosan Science]]></source>
<year>2016</year>
<volume>4</volume>
<page-range>1-8</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>[24]</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Potes]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Lim]]></surname>
<given-names><![CDATA[A. S. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Roos]]></surname>
<given-names><![CDATA[Y. H.]]></given-names>
</name>
</person-group>
<source><![CDATA[Chemical Stability: Browning and Oxidation]]></source>
<year>2017</year>
<page-range>361-400</page-range></nlm-citation>
</ref>
<ref id="B25">
<label>[25]</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wong]]></surname>
<given-names><![CDATA[C. W.]]></given-names>
</name>
<name>
<surname><![CDATA[Wijayanti]]></surname>
<given-names><![CDATA[H. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Bhandari]]></surname>
<given-names><![CDATA[B. R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Maillard Reaction in Limited Moisture and Low Water Activity Environment]]></source>
<year>2015</year>
<page-range>41-63</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
