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Nutrition and food in health and disease
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Volume 5, Number 4 (2018-10)
Influence of Time and Temperature on Stability of Added Vitamin D3 During Cooking Procedure of Fortified Vegetable Oils
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Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches
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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
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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
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Assessment of Dietary Intakes and Food habits in Female Adolescents with Eating Disorders
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Efficacy of Food Fortification with Vitamin D in Iranian Adults: A Systematic Review and Meta-Analysis
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