Processing and physicochemical, microbiological and sensory evaluation of pasty dulce de leche without added sugar and formulated with different concentrations of whey . RSD [Internet]. 2024 Aug. 21 [cited 2025 Jun. 28];13(8):e8113846582. Available from: https://ojs34.rsdjournal.org/index.php/rsd/article/view/46582