Ethnic Fermented Beverages and Foods of Chhattisgarh

Author:

Tiwari Shubhra,Jadhav S. K.,Beliya Esmil,Paul Jai Shankar,Sharma G. D.

Publisher

Springer Singapore

Reference5 articles.

1. Das M, Kundu D, Singh J, Rastogi A, Banerjee R (2017) Physiology and biochemistry of indigenous tribal liquor Haria: a state of art. Adv Biotechnol Microbiol 6(2):1–5

2. Ethiraj S, Onkarayya H, Suresh ER (1980) A note on the nature and sequence of yeasts during fermentation of apples grown in India. J Appl Bacteriol 48:97–100

3. Gavankar R, Chemburkar M (2016) Isolation and characterization of native yeast from Mahua flowers. Int J Curr Microbiol App Sci 5(11):305–314

4. Kumar V, Rao RR (2007) Some interesting indigenous beverages among the tribals of Central India. Indian J Tradit Knowl 6(1):141–143

5. Rao RTN, Dwaraknath CT, Johar DS (1961) Isolation of yeast strain from Mahua flower and its use for fermentation studies on the flower extract. Food Sci 10:88–89

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