Reference Entry

sago

Alan Davidson

Edited by Tom Jaine

in The Oxford Companion to Food

Third edition

Published in print January 2014 | ISBN: 9780199677337
Published online November 2014 | e-ISBN: 9780191756276
sago

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a light, almost pure starch obtained from the stems of various palms, especially the sago palms, Metroxylon sagu and

Reference Entry.  567 words. 

Subjects: Cookery, Food, and Drink

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