Panaporn Tanpraisan Effects of cooking on phytosterol content, fatty acids and total fat in some commonly consumed Thai nuts, seeds and legumes. Thesis (M.Sc. (Nutrition))--Mahidol University, 2008. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/96427
Title
Effects of cooking on phytosterol content, fatty acids and total fat in some commonly consumed Thai nuts, seeds and legumes
