The nutritional content and physical characteristics of sago starch and oyster mushrooms as potential functional food ingredients
The integration of sago starch and oyster mushrooms in food product development remains underexplored. Storage life can be enhanced by processing them into flour. This preliminary study seeks to evaluate the nutritional content and physical characteristics of both food materials. The research utiliz...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/22/bioconf_fisaed2025_03002.pdf |
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