Traditional Foods and Beverages of Nepal—A Review-Reference-Cited by-同舟云学术

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Traditional Foods and Beverages of Nepal—A Review

Published:2005-01 Issue:1 Volume:21 Page:1-25
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Dahal Nawa Raj,Karki Tika Bahadur,Swamylingappa Bhagya,Li Qi,Gu Guoxian

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1081/FRI-200040579

Reference37 articles.

1. Campbell-Platt, G. 1987.Fermented Foods of the World—A Dictionary and Guidepp. 172–177. Cambridge: University Press.

2. Fermented foods — a world perspective

Cited by 61 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigating bacterial diversity involved in the production of vegetable-based ethnic fermented food of North Bengal and their metabolic pathways with reverse ecology approach;Frontiers in Sustainable Food Systems;2024-08-14

2. Significance of millets for food and nutritional security—an overview;Discover Food;2024-08-14

3. Ecological dynamics, ethnobotanical significance, and habitat projections for Arisaema costatum (Wall.) Mart. in response to climate change in Nepal;Global Ecology and Conservation;2024-04

4. Appraisal of some ethnic milk products from minor milch animal species around the world: a review;Journal of Ethnic Foods;2023-11-01

5. From the past to the future: Fermented milks and their health effects against human diseases;Food Frontiers;2023-08-28

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