AL-GHABAWI, N. A. .; AL-MOSSAWI, A. E.-B. H. . Improving the Quality Characteristics of Low-Fat Beef Burgers by Adding Different Levels of Rice Bran as a Source of Fibre. Basrah Journal of Agricultural Sciences, [S. l.], v. 37, n. 2, p. 138–164, 2024. Disponível em: https://bjas.bajas.edu.iq/index.php/bjas/article/view/1992. Acesso em: 7 jan. 2025.