1.
Le TM, Tran NT. Bio-versus Chemical Approaches to Produce Maltodextrin (de 9 – 12) for Potential Applications in Functional Foods and Pharmaceuticals. JTE [Internet]. 2023 Dec. 28 [cited 2026 Apr. 7];18(6):77-83. Available from: https://www.jte.edu.vn/index.php/jte/article/view/1490