| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
An overview of some ethnic fermented fish products of the Eastern Himalayan region of India
|
Majumdar, Ranendra K.
|
|
2016
|
3 |
4 |
p. 276-283
8 p.
|
article
|
| 2 |
A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India
|
Narzary, Yutika
|
|
2016
|
3 |
4 |
p. 284-291
8 p.
|
article
|
| 3 |
Community-wise evaluation of rice beer prepared by some ethnic tribes of Tripura
|
Ghosh, Sushanta
|
|
2016
|
3 |
4 |
p. 251-256
6 p.
|
article
|
| 4 |
Ethnic meat products of Kashmiri wazwan: a review
|
Rather, Sajad A.
|
|
2016
|
3 |
4 |
p. 246-250
5 p.
|
article
|
| 5 |
Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladakh, India
|
Panda, Avik
|
|
2016
|
3 |
4 |
p. 257-262
6 p.
|
article
|
| 6 |
Identification of yeasts by polymerase-chain-reaction-mediated denaturing gradient gel electrophoresis in marcha, an ethnic amylolytic starter of India
|
Sha, Shankar P.
|
|
2016
|
3 |
4 |
p. 292-296
5 p.
|
article
|
| 7 |
Indian dietary culture
|
Tamang, Jyoti Prakash
|
|
2016
|
3 |
4 |
p. 243-245
3 p.
|
article
|
| 8 |
Naturally fermented milk products of the Eastern Himalayas
|
Rai, Ranjita
|
|
2016
|
3 |
4 |
p. 270-275
6 p.
|
article
|
| 9 |
Preparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cereals
|
Ray, Swati
|
|
2016
|
3 |
4 |
p. 297-299
3 p.
|
article
|
| 10 |
Quantification of ethnodietetic knowledge among noninstitutionally trained Siddha practitioners of Virudhunagar District, Tamil Nadu, India
|
Mutheeswaran, Subramanian
|
|
2016
|
3 |
4 |
p. 263-269
7 p.
|
article
|
Journal description