Amonrat Thanonkaew และผู้แต่งคนอื่นๆ. (2015) Value-added of sangyod rice bran oil by producing stable emulsions for functional food usage. Thaksin University:ม.ป.ท.Amonrat Thanonkaew และผู้แต่งคนอื่นๆ. 2015. Value-added of sangyod rice bran oil by producing stable emulsions for functional food usage. ม.ป.ท.:Thaksin University;Amonrat Thanonkaew และผู้แต่งคนอื่นๆ. Value-added of sangyod rice bran oil by producing stable emulsions for functional food usage. ม.ป.ท.:Thaksin University, 2015. Print.