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Nutrition and Food Sciences Research
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Volume 6, Number 1 (2019-1)
Production of a Semi Ready-to-Eat Shrimp Soup Powder and Assessment of Its Shelf Life
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Optimization of Physicochemical Characteristics of Corn-Based Extruded Snacks Containing Pomegranate Seed Powders
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Cellulase Production Under Solid-State Fermentation by Ethanolic Zygomycetes Fungi: Application of Response Surface Methodology
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Melissa officinalis Essential Oil: Chemical Compositions, Antioxidant Potential, Total Phenolic Content and Antimicrobial Activity
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Simultaneous Effects of Aerobic Training and Berberine Chloride on Plasma Glucose, IL-6 and TNF-α in Type 1 Diabetic Male Wistar Rats
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Hypoglycemic and Hypolipidemic Effects of Myrtus communis, Trachyspermum copticum and Ferula gummosa Essential Oils on Streptozotocin Induced Diabetic Rats
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