EL-ANANY, A. and ALI, R.F. 2017. THE IMPACT OF PARTIAL-FAT SUBSTITUTIONS WITH DOUM (HYPHAENETHEBAICA) DREGS ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES. Italian Journal of Food Science. 30, 2 (Dec. 2017). DOI:https://doi.org/10.14674/IJFS-842.