Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter.

Front Nutr · 2021 · PMC8632489 · PMID 34859029

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almost insignificantno p-value reported

Furthermore, the I fraction before dialysis was almost insignificant when milk and sucrose were initially mixed.

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