©2013 National Research Council of Thailand
Suchada Sukkra. 1999. Formulation of fiber-enriched doughnuts using ground soybean hulls and the effect on absorption of frying oil. Faculty of Graduate Studies, Mahidol University;
Suchada Sukkra. (1999) Formulation of fiber-enriched doughnuts using ground soybean hulls and the effect on absorption of frying oil . Mahidol University/Bangkok.
Suchada Sukkra. Formulation of fiber-enriched doughnuts using ground soybean hulls and the effect on absorption of frying oil. . Bangkok:Mahidol University, 1999.
Suchada Sukkra. (1999) Formulation of fiber-enriched doughnuts using ground soybean hulls and the effect on absorption of frying oil . Mahidol University/Bangkok.