Wachira Jirarattanarangsri. (2018) The Effect ofTraditional Thermal Cooking Processes on Anthocyanins, Total Phenolic Content, Antioxidant Activitiesand Glycemic Index inPurple Waxy Corn. <i>Food and Applied Bioscience</i>, <i>6</i>(3), 154-166.Wachira Jirarattanarangsri. "The Effect ofTraditional Thermal Cooking Processes on Anthocyanins, Total Phenolic Content, Antioxidant Activitiesand Glycemic Index inPurple Waxy Corn". Food and Applied Bioscience 6 (2018):154-166.Wachira Jirarattanarangsri. The Effect ofTraditional Thermal Cooking Processes on Anthocyanins, Total Phenolic Content, Antioxidant Activitiesand Glycemic Index inPurple Waxy Corn. Faculty of Agro-Industry:ม.ป.ท. 2018.