LE, T. M.; TRAN, N. T. Bio-versus Chemical Approaches to Produce Maltodextrin (de 9 – 12) for Potential Applications in Functional Foods and Pharmaceuticals. Journal of Technical Education Science, [S. l.], v. 18, n. 6, p. 77–83, 2023. DOI: 10.54644/jte.80.2023.1490. Disponível em: https://www.jte.edu.vn/index.php/jte/article/view/1490. Acesso em: 7 apr. 2026.