Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food
Sago worms are a sustainable and nutritious food ingredient that requires further development to increase its wider utilization. This study aimed to develop snack bars made from sago worm paste and evaluate their proximate and sensory properties. The research stages included the preparation of sago...
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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/2025/04/bioconf_icnf2024_03008.pdf |
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