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Cited article:

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

Rahmawati Rahmawati, Evy Damayanthi, Eny Palupi

BIO Web Conf., 171 (2025) 03002

Published online: 2025-04-04

DOI: https://doi.org/10.1051/bioconf/202517103002

This article has been cited by the following article(s):

Estimation of the shelf life of pasta based on sago starch and oyster mushrooms using the critical water content model

Rahmawati Rahmawati, Evy Damayanthi, Budi Setiawan and Eny Palupi
Arsip Keilmuan Gizi (AKG) 2 (2) 103 (2025)
https://doi.org/10.36590/akg.v2i2.1920