Processing and physicochemical, microbiological and sensory evaluation of pasty dulce de leche without added sugar and formulated with different concentrations of whey . Research, Society and Development, [S. l.], v. 13, n. 8, p. e8113846582, 2024. DOI: 10.33448/rsd-v13i8.46582. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/46582. Acesso em: 28 jun. 2025.