Digital Object Identifier

	10.14457/MU.the.2005.52 Effect of processing and development of appropriate techniques on isoflavones content during tofu preparation
รหัสดีโอไอ	10.14457/MU.the.2005.52
Title	Effect of processing and development of appropriate techniques on isoflavones content during tofu preparation
Creator	Piyanutch Sae-koo
Publisher	Mahidol University,
Publication Year	2548
Keyword	Isoflavone, Tofu, Phytoestrogen
ISBN	974-04-6263-4

Mahidol University

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APA

Piyanutch Sae-koo. (2005) Effect of processing and development of appropriate techniques on isoflavones content during tofu preparation. Mahidol University,:ม.ป.ท. 10.14457/MU.the.2005.52

Chicago

Piyanutch Sae-koo. 2005. Effect of processing and development of appropriate techniques on isoflavones content during tofu preparation. ม.ป.ท.:Mahidol University,; 10.14457/MU.the.2005.52

MLA

Piyanutch Sae-koo. Effect of processing and development of appropriate techniques on isoflavones content during tofu preparation. ม.ป.ท.:Mahidol University, 2005. Print. 10.14457/MU.the.2005.52

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