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Authors
Doustmohammadian, Azam https://orcid.org/0000-0001-6249-2520
Omidvar, Nasrin https://orcid.org/0000-0002-4061-0562
Keshavarz-Mohammadi, Nastaran https://orcid.org/0000-0001-6475-3587
Eini-Zinab, Hassan https://orcid.org/0000-0002-6895-034X
Amini, Maryam https://orcid.org/0000-0002-5279-213X
Abdollahi, Morteza https://orcid.org/0000-0003-0310-2021
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Funding
Funding for this research was provided by:
National Nutrition and Food Technology Research Institute (1394.20/16-10-2015)
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Article History
Received: 24 November 2021
Accepted: 15 June 2022
First Online: 1 July 2022
Declarations
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: National Nutrition and Food Technology Research Institute (NNFTRI) ethical committee (No.1394.20/16-10-2015) funded and approved the study. Written informed consent was obtained from students and their parents.
: Not applicable.
: The authors declare no conflict of interest.
