The effect of yoghurt and soyghurt treatment on the number of lactic acid bacteria in CKD patients undergoing hemodialysis | Zendy

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The effect of yoghurt and soyghurt treatment on the number of lactic acid bacteria in CKD patients undergoing hemodialysis

Author(s) -

Enik Guntiyastutik,

Sugiarto Sugiarto,

Adi Magna Patriadi Nuhrawangsa

Publication year - 2020

Publication title -

journal of medical and allied sciences

Language(s) - English

Resource type - Journals

eISSN - 2231-170X

pISSN - 2231-1696

DOI - 10.5455/jmas.89819

Subject(s) - lactic acid , hemodialysis , bacteria , medicine , food science , microbiology and biotechnology , biology , genetics

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