Effects of particle size, soaking, sprouting and boiling on phosphorusprotein ratio values in serum phosphorus control among haemodialysis patients - JOURNAL OF NUTRITION AND DIETETICS BY KNDI

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Effects of particle size, soaking, sprouting and boiling on phosphorusprotein ratio values in serum phosphorus control among haemodialysis patients

September 12, 2024October 25, 2024By CHIEF EDITOR

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AUTHORS:

Alexander Mbogo1, Sophia Ngala2, Angela Andago3, Peter Kahenya 4

DOI: 10.57039/JND-Conf-Abt-2024-ZDFHH-31

Previous PostDietary patterns, physical activity and cardiovascular disease biomarkers among female workers of reproductive age at Moi Teaching & Referral HospitalNext PostAntimicrobial Use and Sensitivity of Mastitis Pathogens Among Smallholder Dairy Cows in Peri-Urban Areas of Nakuru City, Kenya

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