©2013 National Research Council of Thailand
Wanpen Suttikomin. 2002. Effect of blanching, boiling and stir-frying on total iron, vitamin C, phytate and tannin content in Thai vegetables. Field of Study Food and Nutrition for Development, Mahidol University;
Wanpen Suttikomin. (2002) Effect of blanching, boiling and stir-frying on total iron, vitamin C, phytate and tannin content in Thai vegetables . Mahidol University/Bangkok.
Wanpen Suttikomin. Effect of blanching, boiling and stir-frying on total iron, vitamin C, phytate and tannin content in Thai vegetables. . Bangkok:Mahidol University, 2002.
Wanpen Suttikomin. (2002) Effect of blanching, boiling and stir-frying on total iron, vitamin C, phytate and tannin content in Thai vegetables . Mahidol University/Bangkok.