Piyanutch Sae-koo. (2005) Effect of processing and development of appropriate techniques on isoflavones content during tofu preparation. Mahidol University,:ม.ป.ท.Piyanutch Sae-koo. 2005. Effect of processing and development of appropriate techniques on isoflavones content during tofu preparation. ม.ป.ท.:Mahidol University,;Piyanutch Sae-koo. Effect of processing and development of appropriate techniques on isoflavones content during tofu preparation. ม.ป.ท.:Mahidol University, 2005. Print.