LEADER 02054nam  2200445   450 
001 9910741323303321
005 20240215214306.0
010   $a1-83768-767-6
024 7 $a10.5772/intechopen.105655
035   $a(CKB)5680000000346539
035   $a(NjHacI)995680000000346539
035   $a(EXLCZ)995680000000346539
100   $a20240215d2023      uy             0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aRecent Research on Balance Disorders /$fEsor Balkan, editor
210  1$aLondon :$cIntechOpen,$d2023.
215   $a1 online resource (92 pages)
311   $a1-83768-766-8 
327   $a1. Introductory Chapter: Balance Disorders -- 2. Chemistry of Camel Milk Proteins in Food Processing -- 3. Physicochemical Characterization of Mesquite Flour (Prosopis laevigata), Particle Size Distribution, Morphology, Isosteric Heat, and Rheology -- 4. Development and Optimization of Flakes from Some Selected Locally Available Food Materials -- 5. Recent Developments in Processing Technologies for Roasted, Fried, Smoked and Fermented Food Products -- 6. Formulation of Edible Bigel with Potential to Trans-Fat Replacement in Food Products.
330   $aThis book provides a comprehensive overview of balance disorders. It discusses the initial approach to patients with balance disorders and presents important studies in the field. It is designed for general practitioners and specialist physicians.
606   $aNeurology & clinical neurophysiology
606   $aEquilibrium (Physiology)
606   $aGait disorders
606   $aMovement disorders
615  0$aNeurology & clinical neurophysiology.
615  0$aEquilibrium (Physiology)
615  0$aGait disorders.
615  0$aMovement disorders.
676   $a616.8
702   $aBalkan$b Esor
801  0$bNjHacI
801  1$bNjHacl
906   $aBOOK
912   $a9910741323303321
996   $aRecent Research on Balance Disorders$93555640
997   $aUNINA