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

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dc.contributor.authorTeeranuch Chysirichote
dc.contributor.authorTeeranuch Chysirichote
dc.contributor.authorPorndara Ketthongkam
dc.contributor.authorTeerin Chysirichote
dc.contributor.authorTeerin Chysirichote
dc.date.accessioned2026-05-08T19:25:09Z
dc.date.issued2025-8-6
dc.identifier.doi10.1080/15428052.2025.2543786
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/19959
dc.publisherJournal of Culinary Science & Technology
dc.subjectMicrobial Metabolites in Food Biotechnology
dc.subjectFood composition and properties
dc.subjectFood and Agricultural Sciences
dc.titleIncorporation of Inulin and Maltodextrin into Thermally Processed, Reduced Calorie Taro Coconut Custard
dc.typeArticle

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