Kendrick Ann Trostel, M.D. Internal Medicine - Nephrology Medicare: Accepting Medicare Assignments Practice Location: 801 N 29th St, Billings, MT 59101 Phone: 406-238-2500 |
James Knostman, MD Internal Medicine - Nephrology Medicare: Not Enrolled in Medicare Practice Location: 801 N 29th St, Billings, MT 59101 Phone: 406-238-2500 |
Dr. Justo Gonzalez-trapaga, M.D. Internal Medicine - Nephrology Medicare: May Accept Medicare Assignments Practice Location: 801 N 29th St, Billings, MT 59101 Phone: 406-238-2500 |
Dr. Marjorie Taylor Tevlin, M.D. Internal Medicine - Nephrology Medicare: Accepting Medicare Assignments Practice Location: 1233 N 30th St, Billings, MT 59101 Phone: 406-237-7200 Fax: 406-237-7263 |
Dr. Grace E Kim, M.D. Internal Medicine - Nephrology Medicare: Accepting Medicare Assignments Practice Location: 7641 Charolais St, Billings, MT 59106 Phone: 406-698-9742 |
News Archive
Ashraf Ibrahim, Ph.D., principal investigator at LA BioMed who specializes in infectious diseases, was recently honored by the American Society for Microbiology (ASM) and the ICAAC Program Committee in the area of Therapy and Prevention of Microbial Disease.
A gene which forms part of our body's first line of defence against infection may be associated with an increased risk with a type of kidney disease, research involving academics at The University of Nottingham has discovered.
Springer Science+Business Media has launched SpringerReference.com, a new platform for researchers and academic and corporate libraries. It offers living editions of Springer's eReferences well in advance of their print editions across every subject. Through the platform, scientists can submit updates to articles whenever they want or deem necessary to keep up with the demand for the most recent scientific developments. SpringerReference.com thus offers a way to quickly publish major reference works which need to be constantly updated with the most up-to-date research findings.
Much research has shown that reduced calorie intake can increase health and longevity.
The health-promoting properties of whole grain oat have made it a desirable ingredient for use in breads. However, the absence of gluten-forming proteins and high fibre content pose technological challenges with respect to product texture. Fundamental understanding about the role of oat components on the structure formation of dough and bread is needed to facilitate the development of new healthy variants of oat breads with consumer appealing properties.
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