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Antioxidant activity and inhibitory effect of Gamazumi (Viburnum dilatatum THUNB.) on oxidative damage induced by water immersion restraint stress in rats

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Chemical composition, nutritional value, and in-vitro protein digestibility of three traditional breakfast foods in Jordan

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Comparison of the Chemical Composition and Nutritional Value of Amaranthus cruentus Flour and Its Protein Concentrate

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Effect of cooking and supplementation with different kinds of meats on the nutritional value of mash (Vigna mungo)

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