“CARACTERIZACIÓN DE UN CARAMELO SUAVE TIPO TOFFEE ELABORADO CON SUERO DE LECHE DULCE: Characterization of a Soft Toffee-Type Caramel Made from Sweet Buttermilk”. Revista UTCiencia: i-ISSN: 1390-6909. e-ISSN: 2602-8263 11, no. 1 (May 20, 2024): 32–45. Accessed June 5, 2026. https://investigacion.utc.edu.ec/index.php/utciencia/article/view/653.