Effects of ingestion of desserts made from mungbean and rice flour on plasma glucose, serum lipids and blood viscosity in hyperlipidaemic niddm patients
Effects of ingestion of desserts made from mungbean and rice flour on plasma glucose, serum lipids and blood viscosity in hyperlipidaemic niddm patients
ชื่อเรื่อง :
Effects of ingestion of desserts made from mungbean and rice flour on plasma glucose, serum lipids and blood viscosity in hyperlipidaemic niddm patients
ปี :
2000
หมวด :
วิทยานิพนธ์
ผู้แต่ง :
Prontita Visavajarn
ผู้แต่งร่วม :
-

Prontita Visavajarn. 2000. Effects of ingestion of desserts made from mungbean and rice flour on plasma glucose, serum lipids and blood viscosity in hyperlipidaemic niddm patients. Faculty of Graduate Studies, Mahidol University;

Prontita Visavajarn. (2000) Effects of ingestion of desserts made from mungbean and rice flour on plasma glucose, serum lipids and blood viscosity in hyperlipidaemic niddm patients . Mahidol University/Bangkok.

Prontita Visavajarn. Effects of ingestion of desserts made from mungbean and rice flour on plasma glucose, serum lipids and blood viscosity in hyperlipidaemic niddm patients. . Bangkok:Mahidol University, 2000.

Prontita Visavajarn. (2000) Effects of ingestion of desserts made from mungbean and rice flour on plasma glucose, serum lipids and blood viscosity in hyperlipidaemic niddm patients . Mahidol University/Bangkok.

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