An insight into traditional foods of North-Western area of Himachal Pradesh

Indian Journal of Traditional Knowledge

Volumn 11, Issue 1, 2012, Pages 58-65

  Neetu, Sharma ^a   Anand, Singh ^a  

^a CSK HIMACHAL PRADESH AGRICULTURAL UNIVERSITY   (India)

Author keywords

Fermentation; Himachal pradesh; Traditional foods

Indexed keywords

EID: 84858117130     PISSN: 09725938     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Bhalla T C, Traditional foods and beverages of Himachal Pradesh, Indian J Tradit Knowle, 6 (1) (2007) 17-24.
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4. Kanwar S S, Gupta M K, Katoch C, Kumar R & Kanwar P, Traditional fermented foods of Lahaul and Spiti area of Himachal Pradesh, Indian J Tradit Knowle, 6 (1) (2007) 42-45.
5. Aidoo K E, Rob Nout M J & Sarkar P K, Occurrence and function of yeasts in Asian indigenous fermented foods, FEMS Yeast Res, 6 (1) (2006) 30-39.
6. Singh R K, Conserving diversity and culture: Pem Dolma, Honey Bee, 15 (3) (2004) 12-13.
7. Turner N J, Our traditional food is our medicine: Traditional plant foods, traditional ecological knowledge and health in a changing environment, Proc First Nations Nut & health Conf, Sponsored by Friends of Aboriginal Health Recreation Centre,100 Lower Capilano Road, Squamish, Arbokem, Vancouver, Canada, June 19-20, 2003, 22-39.