article · Carpathian Journal of Food Science and Technology

PRICKLY PEAR SEED POWDER AS A NATURAL FAT REPLACER IN BEEF BURGERS: IMPACT ON NUTRITIONAL QUALITY, TECHNOLOGICAL PROPERTIES, OXIDATIVE STABILITY, AND SENSORY CHARACTERISTICS

2026Open accessKafr el-Sheikh University

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Research topics

Nuts composition and effects
Date Palm Research Studies
Bee Products Chemical Analysis

Sustainable Development Goals

Zero Hunger

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DOI: 10.34302/crpjfst/2025.18.1.4

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