EL-ANANY A, ALI RF. THE IMPACT OF PARTIAL-FAT SUBSTITUTIONS WITH DOUM (HYPHAENETHEBAICA) DREGS ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES. Ital. J. Food Sci. [Internet]. 2017 Dec. 14 [cited 2026 Apr. 21];30(2). Available from: https://mail.itjfs.com/index.php/ijfs/article/view/842