Barobbo, a culinary heritage of the Bugis ethnic group in South Sulawesi: An analysis of proximate, amino acid, and fatty acid composition

International Journal of Gastronomy and Food Science 2026

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Authors: Fatimah Fitriani Mujahidah, Evy Damayanthi, Rimbawan Rimbawan, Vetnizah Juniantito

DOI: 10.1016/j.ijgfs.2026.101470

Cited by: 0

References: 30

Fields of Study & Subjects

Food Nutrient Composition and Product Development Food composition and properties Seed and Plant Biochemistry

References 30