Ethnic Fermented Foods and Beverages of West Bengal and Odisha

Author:

Ghosh Kuntal,Mondal Saswati Parua,Mondal Keshab Chandra

Publisher

Springer Singapore

Reference67 articles.

1. Adak A, Parua S, Maity C, Ghosh K, Halder SK, Das Mohapatra PK, Mondal KC (2013) Potentialities of newly isolated Bacillus subtilis and Lactobacillus sp. for curd preparation and a comparative study of its physico-chemical parameters with other marketed curds. Indian J Exp Biol 51:910–918

2. Aidoo KE, Rob Nout M, Sarkar PK (2006) Occurrence and function of yeasts in Asian indigenous fermented foods. FEMS Yeast Res 6:30–39

3. Atreja S, Deodhar A (1987) Nutrient status during shrikhand making. J Food Sci Technol 24:266–267

4. Bambha P, Setty PS, Nambudripad V, Laxminarayana H (1973) Changes in vitamin B complex content of milk during the production of dahi (fermented milk). Indian J Anim Sci 43:210–215

5. Munde Balasaheb Bansi (2015) Quality evaluation of lassi sold in Kolhapur city. M.Sc. thesis, Mahatma Phule Krishi Vidyapeeth, Ahmednagar, p 73

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