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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), pp. 32–45. Disponible en: https://investigacion.utc.edu.ec/index.php/utciencia/article/view/653 (Accedido: 6 agosto 2026).