IRCT201112205554N4已完成2 期
Evaluation of physical, chemical and rheological properties of chocolate prepared with D-tagatose, galactooligosaccharide and stevia and sensory evaluation of the very chocolate in healthy subjects, and comparing the results to those of conventional chocolate available in the market
Vice chancellor for Research, Tabriz University of Medical Sciences0 个研究点目标入组 10 人开始时间: 待定最近更新:
适应症
试验速览
- 阶段
- 2 期
- 状态
- 已完成
- 发起方
- 入组人数
- 10
研究概览
简要总结
暂无简介。
研究设计
- 研究类型
- Interventional
入排标准
- 年龄范围
- 10 years 至 70 years（—）
- 性别
- All
入选标准
- •Inclusion criteria : not having a cold
- •Exclusion criteria : having a cold
排除标准
- 未提供
研究者
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