Digital Object Identifier

	10.14457/MU.the.1997.165 Development of low viscosity blenderized diets by adding amylase rich food for patient with intact gastrointestinal function
รหัสดีโอไอ	10.14457/MU.the.1997.165
Title	Development of low viscosity blenderized diets by adding amylase rich food for patient with intact gastrointestinal function
Creator	Songsri Keawtanom
Publisher	Mahidol University,
Publication Year	2540
Keyword	Food, Amylases, Gastrointestinal system
ISBN	974-589-120-7

Mahidol University

บรรณานุกรม

EndNote

APA

Songsri Keawtanom. (1997) Development of low viscosity blenderized diets by adding amylase rich food for patient with intact gastrointestinal function. Mahidol University,:ม.ป.ท. 10.14457/MU.the.1997.165

Chicago

Songsri Keawtanom. 1997. Development of low viscosity blenderized diets by adding amylase rich food for patient with intact gastrointestinal function. ม.ป.ท.:Mahidol University,; 10.14457/MU.the.1997.165

MLA

Songsri Keawtanom. Development of low viscosity blenderized diets by adding amylase rich food for patient with intact gastrointestinal function. ม.ป.ท.:Mahidol University, 1997. Print. 10.14457/MU.the.1997.165

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Abstract#1.pdf

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สวัสดีค่ะ ยินดีให้บริการสอบถาม และสืบค้นข้อมูลตัวระบุวัตถุดิจิทัล (ดีโอไอ) สำนักการวิจัยแห่งชาติ (วช.) ค่ะ