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. Disponível em: https://jbau.bau.edu.bd/index.php/home/article/view/238. Acesso em: 28 oct. 2026.