Weenanan Somsub. (2005) Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables. Mahidol University,:ม.ป.ท.Weenanan Somsub. 2005. Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables. ม.ป.ท.:Mahidol University,;Weenanan Somsub. Effect of conventional cooking methods; blanching, boiling, and stir-frying on vitamin C, tannin, and inositol phosphates; penta and hexaphosphates contents in selected Thai vegetables. ม.ป.ท.:Mahidol University, 2005. Print.