Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/2981
Title: Traditional processing of Selroti―A cereal based ethnic fermented food of the Nepalis
Authors: Yonzan, Hannah
Tamang, Jyoti Prakash
Keywords: Traditional knowledge
Selroti
Traditional food
Fermented food
Issue Date: Jan-2009
Publisher: CSIR
Series/Report no.: Int. Cl. ⁸:
Abstract: The Nepali communities of the Himalayan regions of India, Nepal and Bhutan prepare a cereal-based fermented food, Selroti using their indigenous knowledge. This paper is aimed to document the traditional knowledge of the ethnic Himalayan people on preparation of Selroti and its ethnical importance.
Description: 110-114
URI: http://hdl.handle.net/123456789/2981
ISSN: 0972-5938
Appears in Collections:IJTK Vol.08(1) [January 2009]

Files in This Item:
File Description SizeFormat 
IJTK 8(1) 110-114.pdf2.67 MBAdobe PDFView/Open


Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.