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Nutrition and Food Sciences Research
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Volume 9, Number 2 (2022-4)
Effect of Bakery Process Waste as Partial Flour Substitute on Toast Bread Properties
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Physicochemical Properties and Trans Fatty Acids Content of Commercial Shortenings Produced in Iran
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Assessment of Vitamin D, Vitamin B12, Retinol-binding Protein (RBP), Zinc, Selenium, Copper and Magnesium in Iranian COVID-19 Patients and Their Relationships with the Disease Linked Death
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Assessment of Significant Anions of Nitrite, Nitrate, Fluoride, Chloride, Sulfate and Phosphate in Mineral and Drinking Bottled Waters and Their Roles in Contamination
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Relationships between Dietary Inflammatory Index and Intelligence Quotient in Female Students Aged 15–18 Years in Districts 1 and 19 of Tehran, 2020
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Randomized Clinical Trial of the Combined Effects of Vitamin C and Anti-tuberculosis Drugs in Tuberculosis Patients
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Can Anthocyanins Help Weight Loss?
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