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Iranian Journal of  Nutrition Sciences & Food  Technology awt-yekta مجله علوم تغذیه و صنایع غذایی ایران
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Owned and published by: National Nutrition & Food Technology Research Institute

Chairman: Majid Hajifaraji

Editor-in-chief: Tirang Neyestani, Ph.D

Executive Manager: Mohammad Reza Khoshfetrat, M.Sc

English editor: Abolghassem Djazayery, Ph.D

Persian editor: Maryam Poorsani, M.Sc

Executive officer : Mohammad Hosseini, B.Sc

Address: 7, West Arghavan St., Farahzadi Blvd., Zip Code: 1981619573

P.O.Box: 19395-4741, Tehran, Iran

Tel-Fax: (98-21)22086347

E-mail: nsftjournal@gmail.com

Website: www.nsft.ir

:: Latest articles published: Volume 7, Number 1 (ُSpring 2012 2012) ::
:: The effect of type of enzyme and activated carbon concenteration on phenylalanine removal from milk
:: Perceived benefits and barriers regarding high fiber food intake in type 2 diabetes patients- A qualitative study
:: Effects of frozen storage at 18C on the quality changes of raw brushtooth lizardfish (Saurida undosquamis) burgers without coating
:: Effect of magnesium supplementation on calorie intake and weight loss of overweight or obese insomniac elderly subjects: a double-blind randomized clinical trial
:: Effect of incubation temperature and inoculation ratio of starter culture on propionic acid production in dairy beverage fermented with propionibacterium
:: The association between dietary patterns and bone mineral density in a sample of postmenopausal women living in Tehran
:: Effect of cellulose nanocrystal and polyvinyl alcohol on the physical properties of starch based bionanocomposite films
:: The association between food insecurity, socio-economic factors and dietary intake in mothers having primary school children living in Ray 2010
:: Feasibility study of low-calorie cake preparation with erythritol and oligo-fructose
:: Correlation between food intake and exam anxiety among female 3rd -grade high school students in educational zone 3 of Tehran, 2010
:: Physico-chemical properties of some commercial lines of Iranian cultivated wheat flour and their effects on sensory attribute of biscuit
:: Using germinated pinto bean flour instead of wheat flour in producing sausage
:: The Factors associated with adult obesity in Iran: A review
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مجله علوم تغذیه و صنایع غذایی ایران Iranian Journal of  Nutrition Sciences & Food  Technology
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