EL-ANANY, A.M.; ALI, REHAB F.M. THE IMPACT OF PARTIAL-FAT SUBSTITUTIONS WITH DOUM (HYPHAENETHEBAICA) DREGS ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES. Italian Journal of Food Science, Singapore, v. 30, n. 2, 2017. DOI: 10.14674/IJFS-842. Disponível em: https://itjfs.com/index.php/ijfs/article/view/842. Acesso em: 24 jun. 2026.