Author:
Panda Avik,Ghosh Kuntal,Ray Mousumi,Nandi Sourav K.,Parua (Mondal) Saswati,Bera Debabrata,Singh Som Nath,Dwivedi Sanjay K.,Mondal Keshab C.
Funder
SEED Division, Department of Science and Technology, New Delhi, India
Council of Scientific and Industrial Research, New Delhi, India
Publisher
Springer Science and Business Media LLC
Subject
Anthropology,Food Science
Reference15 articles.
1. A review of traditional fermented foods, condiments and beverages in Nigeria: Their benefits and possible problems;Uzogara;Ecol Food Nutr,1990
2. Beneficial health effects of milk and fermented dairy products—review;Ebringer;Folia Microbiol,2008
3. Biodiversity of Lactobacillus from traditional Indian cow milk chhurpi cheese;Nanda;J Innov Biol,2014
4. Identification of lactic acid bacteria isolated from traditional Iranian lighvan cheese;Abdi;Pak J Biol Sci,2006
5. Traditional foods and beverages of Ladakh;Angchok;Indian J Tradit Know,2008
Cited by
15 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