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«CARACTERIZACIÓN DE UN CARAMELO SUAVE TIPO TOFFEE ELABORADO CON SUERO DE LECHE DULCE: Characterization of a Soft Toffee-Type Caramel Made from Sweet Buttermilk». 2024. Revista UTCiencia: I-ISSN: 1390-6909. E-ISSN: 2602-8263 11 (1): 32-45. https://investigacion.utc.edu.ec/index.php/utciencia/article/view/653.