Market Assessment and Process Engineering of a Traditional Fermented Dairy Product: A Product for Rural Entrepreneurship

Author:

Kohli Vinny,Singha Siddhartha,Jha Neha

Publisher

Springer Nature Singapore

Reference36 articles.

1. Dahal NR, Karki TB, Swamylingappa B, Li QI, Gu G (2005) Traditional foods and beverages of Nepal—A review. Food Rev Intl 21(1):1–25

2. Tamang, J. P., Okumiya, K., & Kosaka, Y. (2010). Cultural adaptation of the Himalayan ethnic foods with special reference to Sikkim, Arunachal Pradesh and Ladakh. ヒマラヤ学誌: Himal Stud Monogr 11:177–185

3. Singh RK, Singh A, Sureja AK (2007) Traditional foods of Monpa tribe of West Kameng, Arunachal Pradesh. Indian J Tradit Knowl 6(1):25–36

4. Rai R, Shangpliang HNJ, Tamang JP (2016) Naturally fermented milk products of the Eastern Himalayas. J Ethnic Foods 3(4):270–275

5. Tamang JP, Sarkar PK, Hesseltine CW (1988) Traditional fermented foods and beverages of Darjeeling and Sikkim—A review. J Sci Food Agric 44(4):375–385

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