HAQUE, A. .; AHMAD, S. .; KHAN, . I. . Incorporation of Food Materials as a Source of Dietary Fibres and Natural Antioxidants in Meat Products and their Effect on Product Quality and Human Health: A Mini Review. Journal of Buffalo Science, [S. l.], v. 9, p. 76–83, 2020. DOI: 10.6000/1927-520X.2020.09.10. Disponível em: https://lifescienceglobal.com/pms/index.php/JBS/article/view/7735. Acesso em: 22 nov. 2024.