©2013 National Research Council of Thailand
Arunwadee Kounhawej. 2005. Effect of different iron fortificants on qualities and in vitro iron bioavailability of instant noodles. Field of Study Food and Nutrition for Development, Mahidol University;
Arunwadee Kounhawej. (2005) Effect of different iron fortificants on qualities and in vitro iron bioavailability of instant noodles . Mahidol University/Bangkok.
Arunwadee Kounhawej. Effect of different iron fortificants on qualities and in vitro iron bioavailability of instant noodles. . Bangkok:Mahidol University, 2005.
Arunwadee Kounhawej. (2005) Effect of different iron fortificants on qualities and in vitro iron bioavailability of instant noodles . Mahidol University/Bangkok.