SIDDIQUA, T.; HOSSAIN, M. A.; KHAN, M.; HASHEM, M. A. Formulation of value added beef meatball using tulsi (Ocimum sanctum) leaf extract as a source of natural antioxidant. Journal of the Bangladesh Agricultural University, [S. l.], v. 16, n. 2, p. 260–265, 2018. DOI: 10.3329/jbau.v16i2.37980. Disponível em: https://banglajol.info/index.php/JBAU/article/view/37980. Acesso em: 22 dec. 2024.