ฆี (Thai Wikipedia)

Analysis of information sources in references of the Wikipedia article "ฆี" in Thai language version.

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4worldcat.org

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4nih.gov

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2web.archive.org

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1egranth.ac.in

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1whfoods.com

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1nytimes.com

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1usda.gov

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archive.org

Gottlieb, Adam (1993). Cooking with Cannabis: The Most Effective Methods of Preparing Food and Drink with Marijuana, Hashish, and Hash Oil. Ronin Publishing. p. 7. ISBN 978-0-914171-55-3.
Drake, Bill (2002). The Marijuana Food Handbook. Ronin Publishing. p. 18. ISBN 978-0-914171-99-7.

bonappetit.com

Abarbanel, Aliza (5 April 2018). "What Is Ghee, the Clarified Butter We Could Eat by the Spoon?". Bon Appétit. สืบค้นเมื่อ 10 April 2021.

books.google.com

Fitzgerald, James L.; Adrianus, Johannes; Buitenen, Bernardus (2003-02-15). The Mahabharata, Volume 7: Book 11: The Book of the Women Book 12 ..., Part 1. p. 613. ISBN 9780226252506.
Petzold, Bruno (1995). The Classification of Buddhism. ISBN 9783447033732.

doi.org

Joshi, KS (2014). "Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method". J Ayurveda Integr Med. 5 (2): 85–88. doi:10.4103/0975-9476.131730. PMC 4061595. PMID 24948858.
Otaegui-Arrazola, A.; Menéndez-Carreño, M.; Ansorena, D.; Astiasarán, I. (December 2010). "Oxysterols: A world to explore". Food and Chemical Toxicology. 48 (12): 3289–3303. doi:10.1016/j.fct.2010.09.023. hdl:10171/22994. ISSN 1873-6351. PMID 20870006.
Jacobson, M. S. (1987-09-19). "Cholesterol oxides in Indian ghee: possible cause of unexplained high risk of atherosclerosis in Indian immigrant populations". Lancet. 2 (8560): 656–658. doi:10.1016/s0140-6736(87)92443-3. ISSN 0140-6736. PMID 2887943. S2CID 19854410.

egranth.ac.in

krishikosh.egranth.ac.in

Rama Murthy, M.K. (1980). "Factors Affecting the Composition, Flavour and Textural Properties of Ghee" (PDF). Indian Dairyman. 32: 765–768.

handle.net

hdl.handle.net

Otaegui-Arrazola, A.; Menéndez-Carreño, M.; Ansorena, D.; Astiasarán, I. (December 2010). "Oxysterols: A world to explore". Food and Chemical Toxicology. 48 (12): 3289–3303. doi:10.1016/j.fct.2010.09.023. hdl:10171/22994. ISSN 1873-6351. PMID 20870006.

nih.gov

pubmed.ncbi.nlm.nih.gov

Joshi, KS (2014). "Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method". J Ayurveda Integr Med. 5 (2): 85–88. doi:10.4103/0975-9476.131730. PMC 4061595. PMID 24948858.
Otaegui-Arrazola, A.; Menéndez-Carreño, M.; Ansorena, D.; Astiasarán, I. (December 2010). "Oxysterols: A world to explore". Food and Chemical Toxicology. 48 (12): 3289–3303. doi:10.1016/j.fct.2010.09.023. hdl:10171/22994. ISSN 1873-6351. PMID 20870006.
Jacobson, M. S. (1987-09-19). "Cholesterol oxides in Indian ghee: possible cause of unexplained high risk of atherosclerosis in Indian immigrant populations". Lancet. 2 (8560): 656–658. doi:10.1016/s0140-6736(87)92443-3. ISSN 0140-6736. PMID 2887943. S2CID 19854410.

ncbi.nlm.nih.gov

Joshi, KS (2014). "Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method". J Ayurveda Integr Med. 5 (2): 85–88. doi:10.4103/0975-9476.131730. PMC 4061595. PMID 24948858.

nytimes.com

Landis, Denise (2003). All About Ghee New York Times - Food Chain

researchgate.net

Mahapatra, Deepti (18 October 2010). "Evaluation of trans fatty acids contents in commercial brands of ghee available at Indian markets". Scientific Research and Essays. 5 (20): 3193–3200.

semanticscholar.org

api.semanticscholar.org

Jacobson, M. S. (1987-09-19). "Cholesterol oxides in Indian ghee: possible cause of unexplained high risk of atherosclerosis in Indian immigrant populations". Lancet. 2 (8560): 656–658. doi:10.1016/s0140-6736(87)92443-3. ISSN 0140-6736. PMID 2887943. S2CID 19854410.

time.com

Heid, Markham (22 April 2019). "Is Ghee Healthy? Here's What the Science Says". Time. สืบค้นเมื่อ 10 April 2021.

usda.gov

fdc.nal.usda.gov

"Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount". US Department of Agriculture, National Nutrient Database. May 2016. คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 2019-04-03. สืบค้นเมื่อ 12 March 2018.

web.archive.org

"What are the advantages and disadvantages of butter and ghee when it comes to cooking?". whfoods.com. คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 4 April 2015. สืบค้นเมื่อ 11 May 2015.
"Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount". US Department of Agriculture, National Nutrient Database. May 2016. คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 2019-04-03. สืบค้นเมื่อ 12 March 2018.

whfoods.com

"What are the advantages and disadvantages of butter and ghee when it comes to cooking?". whfoods.com. คลังข้อมูลเก่าเก็บจากแหล่งเดิมเมื่อ 4 April 2015. สืบค้นเมื่อ 11 May 2015.

worldcat.org

Fabricius, Johann Philipp (1972). J.P. Fabricius's Tamil and English dictionary. Tranquebar : Evangelical Lutheran Mission Pub. House. OCLC 744777832.
Kittel, F. (1968). Kittel's Kannaḍa-English dictionary. University of Madras. OCLC 132132.
Otaegui-Arrazola, A.; Menéndez-Carreño, M.; Ansorena, D.; Astiasarán, I. (December 2010). "Oxysterols: A world to explore". Food and Chemical Toxicology. 48 (12): 3289–3303. doi:10.1016/j.fct.2010.09.023. hdl:10171/22994. ISSN 1873-6351. PMID 20870006.
Jacobson, M. S. (1987-09-19). "Cholesterol oxides in Indian ghee: possible cause of unexplained high risk of atherosclerosis in Indian immigrant populations". Lancet. 2 (8560): 656–658. doi:10.1016/s0140-6736(87)92443-3. ISSN 0140-6736. PMID 2887943. S2CID 19854410.