Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/2981
Full metadata record
DC FieldValueLanguage
dc.contributor.authorYonzan, Hannah-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2009-02-05T06:42:08Z-
dc.date.available2009-02-05T06:42:08Z-
dc.date.issued2009-01-
dc.identifier.issn0972-5938-
dc.identifier.urihttp://hdl.handle.net/123456789/2981-
dc.description110-114en_US
dc.description.abstractThe 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.en_US
dc.language.isoen_USen_US
dc.publisherCSIRen_US
dc.relation.ispartofseriesInt. Cl. ⁸:en_US
dc.sourceIJTK Vol.8(1) [January 2009]en_US
dc.subjectTraditional knowledgeen_US
dc.subjectSelrotien_US
dc.subjectTraditional fooden_US
dc.subjectFermented fooden_US
dc.titleTraditional processing of Selroti―A cereal based ethnic fermented food of the Nepalisen_US
dc.typeArticleen_US
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.