Comparison of the functional properties between tapioca resistant maltodextrin and commercial prebiotics

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dc.contributor.authorPichamon Namkieat
dc.contributor.authorChaleeda Borompichaichartkul
dc.contributor.authorPutthapong Phumsombat
dc.contributor.authorDwi Ayuni
dc.contributor.authorSuwimol Sapwarobol
dc.date.accessioned2025-07-21T06:12:35Z
dc.date.issued2025-02-07
dc.identifier.doi10.1093/ijfood/vvaf033
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/14252
dc.subjectMaltodextrin
dc.subject.classificationFood composition and properties
dc.titleComparison of the functional properties between tapioca resistant maltodextrin and commercial prebiotics
dc.typeArticle

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