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Volume 5, Issue 4 (Oct-Dec 2018 2018) |
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Review Article |
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Efficacy of Food Fortification with Vitamin D in Iranian Adults: A Systematic Review and Meta-Analysis |
P. 1-6 |
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Bahareh Nikooyeh  , Tirang Neyestani |
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Abstract
(2152 Views) |
Full-Text (PDF)
(740 Downloads)
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Original Articles |
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Assessment of Dietary Intakes and Food habits in Female Adolescents with Eating Disorders |
P. 7-14 |
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Roshanak Roustaee, Anahita Houshiarrad, Esra Tajik, Majid Hajifaraji |
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Abstract
(2176 Views) |
Full-Text (PDF)
(768 Downloads)
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The Effects of Black Mulberry Supplementation on Plasma Interleukin-6 and Tumour Necrosis Factor-α Response to One Session Basketball Training in Female Basketball Players |
P. 15-22 |
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Farshad Ghazalian , Negar Borghei |
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Abstract
(2418 Views) |
Full-Text (PDF)
(718 Downloads)
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Development of a Protein- and Calcium-Rich Snack Food Made From a Local Anchovy (Stolephorus spp) Flour, Soy Protein Isolate and Bambara Groundnut (Vigna subterranea) Flour |
P. 23-30 |
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Widya Kurniaty, Dudung Angkasa , Reza Fadhilla |
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Abstract
(2617 Views) |
Full-Text (PDF)
(822 Downloads)
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Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches |
P. 31-41 |
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Foroud Bagheri, Mohsen Radi , Sedigheh Amiri |
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Abstract
(2058 Views) |
Full-Text (PDF)
(740 Downloads)
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Influence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils |
P. 43-48 |
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Zahra Saghafi, Bahareh Nikooyeh , Ali Jamali, Mercedeh Mehdizadeh, Azizollaah Zargaraan |
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Abstract
(3163 Views) |
Full-Text (PDF)
(3410 Downloads)
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