About this document
Edible Sago Flour Standards by azfar_mmas4206 is a document available to read on EtoBox.
This regional standard applies to edible sago flour obtained from the pith of palm trees (Metroxylon sp.) for human consumption. It defines sago flour as the product prepared from palm tree pith through mechanical and hydrothermal processing. The standard specifies quality criteria including moisture content not exceeding 13%, ash content not exceeding 0.5%, and starch content minimum of 65%. It also addresses food additives, contaminants, labeling, packaging, and methods of analysis that products must comp
- Author
- azfar_mmas4206
- Language
- EN