Effect of conventional cooking methods blanching, boiling, and stir-frying on Vitamin C, Tannin, and inositol Phosphated penta and hexaphosphates contents in selected Thai vegetables
Weenanan Somsub Effect of conventional cooking methods blanching, boiling, and stir-frying on Vitamin C, Tannin, and inositol Phosphated penta and hexaphosphates contents in selected Thai vegetables. Thesis (M.Sc. (Nutrition))--Mahidol University, 2005. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/105943
Title
Effect of conventional cooking methods blanching, boiling, and stir-frying on Vitamin C, Tannin, and inositol Phosphated penta and hexaphosphates contents in selected Thai vegetables
