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    Improving the Quality Characteristics of Low-Fat Beef Burgers by Adding Different Levels of Rice Bran as a Source of Fibre

    Improving the Quality Characteristics of Low-Fat Beef Burgers by Adding Different Levels of Rice Bran as a Source of Fibre by Nawar A.A. Al-Ghabawi, Aum El-Bashar H.J. Al-Mossawi

    Published 2024-12-01
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