Preparation techniques and nutritive value of fermented foods from the Khasi tribes of Meghalaya

Ecology of Food and Nutrition

Volumn 45, Issue 1, 2006, Pages 27-38

  Agrahar Murugkar, Dipika ^a   Subbulakshmi, G ^b  

^a ICAR RESEARCH COMPLEX FOR NEH REGION   (India)

^b University of Mumbai   (India)

Author keywords

Edible bamboo; Fermented foods; Nutritive value; Soybean; Trash fish

Indexed keywords

FERMENTATION; INDIGENOUS POPULATION; NUTRITION;

ASIA; EURASIA; INDIA; SOUTH ASIA;

GLYCINE MAX;

EID: 31544476600     PISSN: 03670244     EISSN: 15435237     Source Type: Journal    
DOI: 10.1080/03670240500408336     Document Type: Article

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