Work

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

Year: 2025

Type: article

Source: Springer Link (Chiba Institute of Technology)

DOI: 10.1051/bioconf/202517103002/pdf

Authors: Rahmawati Rahmawati, Evy Damayanthi, Eny Palupi

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7124765172

FWCI:

Cites:

Cited by:

Related to: