Siddiqua, T., Hossain, M.A., Khan, M. and Hashem, M.A. 2018. Formulation of value added beef meatball using tulsi (Ocimum sanctum) leaf extract as a source of natural antioxidant. Journal of the Bangladesh Agricultural University. 16, 2 (Aug. 2018), 260–265. DOI:https://doi.org/10.3329/jbau.v16i2.37980.