Characterization of flavor quality in sago starch produced by different processing methods: Insights from physicochemical, metabolomic, and sensory analyses

Journal of Bioscience and Bioengineering 2026

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Authors: Giri Rohmad Barokah, Azis B. Sitanggang, Eiichiro Fukusaki, Sastia Prama Putri
DOI: 10.1016/j.jbiosc.2025.11.011
Cited by: 1
References: 47

Fields of Study & Subjects

Food composition and properties Food Chemistry and Fat Analysis Cassava research and cyanide

Publication details

Journal / source
Journal of Bioscience and Bioengineering
Publisher
Elsevier BV
Volume
141
Issue
4
Pages
269–280
Publication date
18 January 2026
Language
EN