Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/2982
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dc.contributor.authorJeyaram, K-
dc.contributor.authorSingh, Th Anand-
dc.contributor.authorRomi, W-
dc.contributor.authorDevi, A Ranjita-
dc.contributor.authorSingh, W Mohendro-
dc.date.accessioned2009-02-05T07:13:47Z-
dc.date.available2009-02-05T07:13:47Z-
dc.date.issued2009-01-
dc.identifier.issn0972-5938-
dc.identifier.urihttp://hdl.handle.net/123456789/2982-
dc.description115-121en_US
dc.description.abstractIn Manipur, traditional fermented soybean (Hawaijar), bamboo shoot products (Soibum/Soijim, Soidon), fish products (Ngari, Hentak), mustard leaf extract (Ziang Sang, Ziang Dui) and fermented beverages, viz. Atingba and fruit wines have been consumed as a regular food in different recipes over a long period of time. These household arts are handed down through generation by generation. In the study, the traditional preparation processes of fermented foods of Manipur were documented.en_US
dc.language.isoen_USen_US
dc.publisherCSIRen_US
dc.relation.ispartofseriesInt. Cl. ⁸: A61K36/00, A01G1/00en_US
dc.sourceIJTK Vol.8(1) [January 2009]en_US
dc.subjectTraditional foodsen_US
dc.subjectTraditional fermented foodsen_US
dc.subjectManipuren_US
dc.subjectHawaijaren_US
dc.subjectSoibum/ Soijimen_US
dc.subjectSoidonen_US
dc.subjectNgarien_US
dc.subjectHentaken_US
dc.subjectHameien_US
dc.subjectAtingbaen_US
dc.subjectZiang Sangen_US
dc.titleTraditional fermented foods of Manipuren_US
dc.typeArticleen_US
Appears in Collections:IJTK Vol.08(1) [January 2009]

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