Fermented food products in the Himalayan belt (North East India) and their health benefits
Jubanlak Mary Pohsnem, R. Elancheran, Deep Prakash Parasar
Topics & Concepts
IndigenousEthnic groupFermentation in food processingFood preparationFish <Actinopterygii>Traditional knowledgeFermented fishGeographyFood processingBiotechnologyFood scienceBiologyEcologySociologyFisheryAnthropologyLactic acidGeneticsBacteriaBiochemical Analysis and Sensing TechniquesProbiotics and Fermented FoodsGABA and Rice Research