Siddiqua, Tahmina, Md. Anwar Hossain, Muckta Khan, and Md. Abul Hashem. 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):260–265. https://jbau.bau.edu.bd/index.php/home/article/view/238.