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    Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties

    Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties by Siti Nurjawaher Shamsol Kahar, Mohammad Rashedi Ismail-Fitry, Masni Mat Yusoff, Ashari Rozzamri, Jamilah Bakar, Wan Zunairah Wan Ibadullah

    Published 2021
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