| Authors: |
Rahmanian R; Student research committee, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.; Department of Nutrition, School of Health and Nutrition, Yasuj University of Medical Sciences, Yasuj, Iran., Razeghi-Pirbasti A; Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran.; Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Shaygantabar M; Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran.; Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Javaheri-Tafti F; Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran.; Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Jowshan MR; Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran.; School of Paramedical, Gerash University of Medical Sciences, Gerash, Iran., Mohammadi-Sartang M; Department of Nutrition, School of Health and Nutrition, Yasuj University of Medical Sciences, Yasuj, Iran. dr.mohammadi.nut@gmail.com. |
