Ethnic Fermented Foods and Beverages of Uttarakhand, Uttar Pradesh, Haryana, and Punjab-Reference-Cited by-同舟云学术

Ethnic Fermented Foods and Beverages of Uttarakhand, Uttar Pradesh, Haryana, and Punjab

Published:2020 Issue: Volume: Page:621-645
ISSN:
Container-title:Ethnic Fermented Foods and Beverages of India: Science History and Culture
language:
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Author:

Beniwal Arun,Ghosh Tamoghna,Bhardwaj Kailash N.,Navani Naveen Kumar

Publisher

Springer Singapore

Link

http://link.springer.com/content/pdf/10.1007/978-981-15-1486-9_22

Reference58 articles.

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2. Anand S, Grover CR, Beniwal A (2016) Evaluation of Ocimum sanctum essential oil as potential preservative for fermented dairy products. J Pure Appl Microbiol 10(4):2763–2772

3. Bhardwaj KN, Jain KK, Kumar S, Kuhad RC (2016) Microbiological analyses of traditional alcoholic beverage (Chhang) and its starter (Balma) prepared by Bhotiya Tribe of Uttarakhand, India. Indian J Microbiol 56(1):28–34. https://doi.org/10.1007/s12088-015-0560-6

4. Bhatia A, Khetarpaul N (2012) ‘Doli Ki Roti’—an indigenously fermented Indian bread: cumulative effect of germination and fermentation on bioavailability of minerals. Indian J Tradit Knowl 11(1):109–113

5. Bodapti S, Chander M (2013) Integrating indigenous knowledge of farmers for sustainable organic farming: an assessment in Uttarakhand state of India. Indian J Tradit Knowl 12(2):259–264

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