| Authors: |
Abusalih H; Department of Health Sciences, College of Health and Rehabilitation Sciences, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia., Alsobhi MM; Food and Nutrition Department, Human Sciences and Design Faculty, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Aljehany BM; Food and Nutrition Department, Human Sciences and Design Faculty, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Allily RK; Food and Nutrition Department, Human Sciences and Design Faculty, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Aljadani H; Food and Nutrition Department, Human Sciences and Design Faculty, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Abduljawad EA; Food and Nutrition Department, Human Sciences and Design Faculty, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Mansoury MMS; Food and Nutrition Department, Human Sciences and Design Faculty, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Alasmari SA; Public Health Department, College of Health Sciences, Saudi Electronic University, Riyadh 11673, Saudi Arabia., Saaty AH; Food and Nutrition Department, Human Sciences and Design Faculty, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Alkhudhayri DA; Department of Home Economic, Prince Sattam Bin Abdulaziz University, Alkharj City 11942, Saudi Arabia., Aljehani AA; Food and Nutrition Department, Human Sciences and Design Faculty, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Benajiba N; Joint Research Unit in Nutrition and Food RDC-Nutrition AFRA/IAEA, Ibn Tofail University-CNESTEN, Kenitra 14000, Morocco. |
