Junaida Astina และผู้แต่งคนอื่นๆ. (2021) Comparison of physicochemical and sensory evaluationsof polymeric ONS utilizing tapioca maltodextrin DE7or DE19 as carbohydrate source. <i>Songklanakarin Journal of Science and Technology (SJST)</i>, <i>43</i>(2), 552-556.Junaida Astina และผู้แต่งคนอื่นๆ. "Comparison of physicochemical and sensory evaluationsof polymeric ONS utilizing tapioca maltodextrin DE7or DE19 as carbohydrate source". Songklanakarin Journal of Science and Technology (SJST) 43 (2021):552-556.Junaida Astina และผู้แต่งคนอื่นๆ. Comparison of physicochemical and sensory evaluationsof polymeric ONS utilizing tapioca maltodextrin DE7or DE19 as carbohydrate source. Research and Development Office, Prince of Songkla University:ม.ป.ท. 2021.