Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas
Jyoti Prakash Tamang, Kumaraswamy Jeyaram, Amit Kumar Rai, Pulok K. Mukherjee
Topics & Concepts
Ethnic groupFermentation in food processingIndigenousFood scienceBiotechnologyTraditional knowledgeGeographyBiologyEcologyBacteriaGeneticsAnthropologySociologyLactic acidProbiotics and Fermented FoodsBiochemical Analysis and Sensing TechniquesGABA and Rice Research