THE IMPACT OF PARTIAL-FAT SUBSTITUTIONS WITH DOUM (HYPHAENETHEBAICA) DREGS ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES.

MLA

El-Anany, A. M., and Rehab F. M. Ali. “The Impact of Partial-Fat Substitutions with Doum (Hyphaenethebaica) Dregs on the Quality Characteristics of Beef Patties.” Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti, vol. 30, no. 2, Apr. 2018, pp. 303–16. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=129561186&authtype=sso&custid=ns315887.

APA

El-Anany, A. M., & Ali, R. F. M. (2018). The Impact of Partial-Fat Substitutions with Doum (Hyphaenethebaica) Dregs on the Quality Characteristics of Beef Patties. Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti, 30(2), 303–316.

Chicago

El-Anany, A. M., and Rehab F. M. Ali. 2018. “The Impact of Partial-Fat Substitutions with Doum (Hyphaenethebaica) Dregs on the Quality Characteristics of Beef Patties.” Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti 30 (2): 303–16. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=129561186&authtype=sso&custid=ns315887.