|
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 |
|---|---|
| รหัสดีโอไอ | |
| Title | 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 |
| Creator | Weenanan Somsub |
| Publisher | Mahidol University, |
| Publication Year | 2548 |
| Keyword | Cookery [Vegetables], Vegetables |
| ISBN | 974-04-6287-1 |
