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Nutrition and food in health and disease
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Volume 9, Number 4 (2022-12)
Stability of the Emulsion and Physicochemical Characteristics of Low- fat on Storage Time Using Hydroxypropyl Distarch Phosphate (E1442) and Xantan Gum as Fat Replacers
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Relationships between Eating Behaviors with Anthropometric Indices and Perceived Stress in Working Women
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Phytochemical, Vitamin and Antioxidant Assessments of the Stems and Leaves of Four Commonly Consumed Vegetables in Nigeria
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Possible Roles of Low-Fat Yogurt and Cheese with in Further Side Effects of COVID-19 Vaccination: A Case-Control Study
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Clinical Significance of Drinking Ash Gourd Juice: A Review Article
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Iran’s Experience of the National Food and Nutrition Surveillance: A Comprehensive Protocol
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