Piyanutch Sae-koo. 2005. Effect of processing and development of appropriate techniques on isoflavones content during tofu preparation. Field of Study Food and Nutrition for Development, Mahidol University;
Piyanutch Sae-koo. (2005) Effect of processing and development of appropriate techniques on isoflavones content during tofu preparation . Mahidol University/Bangkok.
Piyanutch Sae-koo. Effect of processing and development of appropriate techniques on isoflavones content during tofu preparation. . Bangkok:Mahidol University, 2005.
Piyanutch Sae-koo. (2005) Effect of processing and development of appropriate techniques on isoflavones content during tofu preparation . Mahidol University/Bangkok.