EBRU YASARLAR, ELIF; DAGLIOGLU, ORHAN; YILMAZ, ISMAIL. Effects of Cereal Bran Addition on Chemical Composition, Cooking Characteristics and Sensory Properties of Turkish Meatballs¶. Asian Journal of Chemistry, [S. l.], v. 19, n. 3, p. 2353–2361, 2010. Disponível em: https://asianpubs.org/index.php/ajchem/article/view/13815. Acesso em: 29 nov. 2024.