Traditional fermented foods of Manipur

Indian Journal of Traditional Knowledge

Volumn 8, Issue 1, 2009, Pages 115-121

  Jeyaram, K ^a   Anand Singh, Th ^a   Romi, W ^a   Ranjita Devi, A ^a,c   Mohendro Singh, W ^a   Dayanidhi, H ^a   Rajmuhon Singh, N ^b   Tamang, J P ^c  

^a INSTITUTE OF BIORESOURCES AND SUSTAINABLE DEVELOPMENT   (India)

^b MANIPUR UNIVERSITY   (India)

^c SIKKIM UNIVERSITY   (India)

Author keywords

Atingba; Hamei; Hawaijar; Hentak; Manipur; Ngari; Soibum soijim; Soidon; Traditional fermented foods; Traditional foods; Ziang sang

Indexed keywords

EID: 77956189441     PISSN: 09725938     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

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2. Tamang T, Tamang JP, Schillinger U, Franz CMAP, Gores M & Holzapfel WH, Phenotypic and genotypic identification of lactic acid bacteria from ethnic fermented bamboo tender shoots of North East India, Int J Food Microbiol, 121 (2008) 35-40.
3. Jeyaram K, Talukdar NC & Rohinikumar Singh M, Fermented bamboo shoot products of Manipur: Documentation of Indigenous traditional knowledge, 2nd Int Conf Fermented Foods, Health status and Social well-being, organized by Swedish South Asian Network on Fermented Foods (SASNET) from Dec 17-18, 2005 at AAU, Anand.
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