The local indigenous food of Sarawak as potential functional food
The local people of Sarawak commonly made unique dishes out of the local distinctive resources for its health beneficial nutrients. Yet, many potentials of the local Sarawak food ingredients are less likely to be exploited. One of the main produces of Sarawak is the starch from Metroxylon sagu. Our...
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| Main Authors: | , |
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| Format: | Article |
| Language: | en |
| Published: |
Wiley-Blackwell Publishing
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116327/1/116327.pdf http://psasir.upm.edu.my/id/eprint/116327/ https://academic.oup.com/ijfst/article/59/10/7692/7911754 |
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