Weenanan Somsub. 2005. Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables. Field of Study Nutrition, Mahidol University;
Weenanan Somsub. (2005) Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables . Mahidol University/Bangkok.
Weenanan Somsub. Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables. . Bangkok:Mahidol University, 2005.
Weenanan Somsub. (2005) Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables . Mahidol University/Bangkok.