©2013 National Research Council of Thailand
Panaporn Tanpraisan. 2008. Effects of cooking on phytosterol content, fatty acids and total fat in some commonly consumed Thai nuts, seeds and legumes. Field of Study Nutrition, Mahidol University;
Panaporn Tanpraisan. (2008) Effects of cooking on phytosterol content, fatty acids and total fat in some commonly consumed Thai nuts, seeds and legumes . Mahidol University/Bangkok.
Panaporn Tanpraisan. Effects of cooking on phytosterol content, fatty acids and total fat in some commonly consumed Thai nuts, seeds and legumes. . Bangkok:Mahidol University, 2008.
Panaporn Tanpraisan. (2008) Effects of cooking on phytosterol content, fatty acids and total fat in some commonly consumed Thai nuts, seeds and legumes . Mahidol University/Bangkok.