The nutritional content and physical characteristics of sago starch and oyster mushrooms as potential functional food ingredients

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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Bibliographic Details
Main Authors: Rahmawati Rahmawati, Damayanthi Evy, Palupi Eny
Format: Article
Language:English
Published: EDP Sciences 2025-01-01
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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