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Sudathip Inchuen, Woatthichai Narkrugsa, Pimpen Pornchaloempong. Effect of Drying Methods on Chemical Composition, Color and Antioxidant Properties of Thai Red Curry Powder. Agr. Nat. Resour. [Internet]. 2010 Feb. 28 [cited 2024 Mar. 5];44(1):142-51. Available from: https://li01.tci-thaijo.org/index.php/anres/article/view/244890