Incorporation of Inulin and Maltodextrin into Thermally Processed, Reduced Calorie Taro Coconut Custard

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2025-8-6

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Journal of Culinary Science & Technology

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Microbial Metabolites in Food Biotechnology, Food composition and properties, Food and Agricultural Sciences

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https://dspace.kmitl.ac.th/handle/123456789/19959

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