Ekkarat Tangkhawanit และ Mahasarakham University. (2016) INFLUENCE OF SOAKING, BOILING AND STEAMING ON CONTENT AND ANTIOXIDANT ACTIVITY OF BIOACTIVE COMPOUNDS IN RED KIDNEY BEAN. Mahasarakham University:ม.ป.ท.Ekkarat Tangkhawanit และ Mahasarakham University. 2016. INFLUENCE OF SOAKING, BOILING AND STEAMING ON CONTENT AND ANTIOXIDANT ACTIVITY OF BIOACTIVE COMPOUNDS IN RED KIDNEY BEAN. ม.ป.ท.:Mahasarakham University;Ekkarat Tangkhawanit และ Mahasarakham University. INFLUENCE OF SOAKING, BOILING AND STEAMING ON CONTENT AND ANTIOXIDANT ACTIVITY OF BIOACTIVE COMPOUNDS IN RED KIDNEY BEAN. ม.ป.ท.:Mahasarakham University, 2016. Print.