المؤلفون: Khoshtinat K; Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran., Koohy-Kamaly P; Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran., Komeili-Fanood R; Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran., Sohrabvandi S; Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran., Khosravi-Darani K; Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran., Mohammadi M; Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran., Zand-Rajabi H; Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran., Tavakoli E; Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran., Salehi M; Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran., Bahramian G; Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran., Vosoughi Z; Faculty of Petroleum and Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.

المصدر: Eastern Mediterranean health journal = La revue de sante de la Mediterranee orientale = al-Majallah al-sihhiyah li-sharq al-mutawassit [East Mediterr Health J] 2021 May 27; Vol. 27 (5), pp. 452-458. Date of Electronic Publication: 2021 May 27.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Eastern Mediterranean Regional Office of the World Health Organization Country of Publication: Egypt NLM ID: 9608387 Publication Model: Electronic Cited Medium: Internet ISSN: 1687-1634 (Electronic) Linking ISSN: 10203397 NLM ISO Abbreviation: East Mediterr Health J Subsets: MEDLINE

مواضيع طبية MeSH: Condiments* , Sugars*, Dietary Carbohydrates ; Humans ; Iran ; Sodium Chloride, Dietary