Ethnic Fermented Beverages of India
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-04195-2_191-1
Reference60 articles.
1. Ray M, Ghosh K, Singh S, Mondal KC (2016) Folk to functional: an explorative overview of rice-based fermented foods and beverages in India. J Ethn Foods 3(1):5–18. https://doi.org/10.1016/j.jef.2016.02.002
2. Shanta FH, Rahut BK, Islam MJ, Azad MOK, Sohel MAT, Rajib MRR, Adnan M (2021) Development of value added drinks from date palm juice (Phoenix sylvestris). Heliyon 7(11):e08322. https://doi.org/10.1016/j.heliyon.2021.e08322
3. Sarma U, Gupta S (2022) An overview on ethnic fermented food and beverages of India: interplay of microbes, immunity and nutrition. Nutr Health 28(3):331–339. https://doi.org/10.1177/02601060221085138
4. Endo A, Irisawa T, Dicks L, Tanasupawat S (2014) Fermented foods| fermentations of east and Southeast Asia. In: Batt CA, Tortorello ML (eds) Encyclopedia of food microbiology, 2nd edn. Elsevier, London. https://doi.org/10.1016/B978-0-12-384730-0.00119-1
5. Tamang JP (2022) “Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages. J Appl Microbiol 133(1):145–161. https://doi.org/10.1111/jam.15382
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