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Kinema
Knowledge of Traditional Fermented Food Products Harbored by the Tribal Folks of the Indian Himalayan Belt
Native Microorganisms in the Fermentation of Kinema
Effect of Temperatures During Pure Culture Fermentation of Kinema
Title Cultural Adaptation of the Himalayan Ethnic Foods With
Local Plant Use for Natto Production in Mainland Southeast Asia and Himalayas
Food As an Identity for Ethnic Nepalese of Sikkim and Adjoining Area Depica Dahal
Journal September 04 2011.Pmd
Lesser-Known Ethnic Fermented Soyfoods of the Eastern Himalayas
Farmto FJ Gers ·
Documentation of Indigenous Knowledge, Skill and Practices of Kirata Nationalities with Special Focus on Biological Resources by Mr
Carrying Capacity Study of Teesta Basin in Sikkim
Culture and Tourism: a Study of Sikkim
Naturally Fermented Ethnic Soybean Foods of India
Effects of Fermented Soya Bean on Digestion, Absorption and Diarrhoea
Development of Pulverised Starter for Kinema Production
Vol 3 No 1 March 2016 09.Pdf
Chapter 5 Aspects of Society and Culture Among Limbus Under Study
Phylogenetic Analysis of Bacillus Strains Isolated from Fermented Soybean Foods of Asia: Kinema, Chungkokjang and Natto
Top View
History of Uncommon Fermented Soyfoods: 157 References in Chronological Order
2. Review of Literature
Tmditional Fennented Foods and Beverages of Darjeeling and Sikkim-A Review
