Cite
HARVARD Citation
Khalid, A. et al. (2021). Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties. Food science & nutrition. 9 (3), pp. 1271-1281. [Online].
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Khalid, A. et al. (2021). Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties. Food science & nutrition. 9 (3), pp. 1271-1281. [Online].