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TitleAuthor(s)SourcePage(s)
Bacterial diversity associated with tungtap, an ethnic traditionally fermented fish product of Meghalaya Rapsang, George F; Joshi, S RIJTK Vol.11(1) [January 2012]134-138
Namdung (Perilla ocymoides): A bioculturally rich plant in food and livelihood security of Adi women in Arunachal Pradesh, Eastern HimalayaSingh, Ranjay K; Singh, Anamika; Bhardwaj, RakeshIJTK Vol.11(1) [January 2012]143-149
Mushrooms in the food culture of the Kaani tribe of Kanyakumari districtDavidson, Sargunam S; Johnsy, G; Samuel, A Selvin; Kaviyarasan, VIJTK Vol.11(1) [January 2012]150-153
Wild edible plants used by Garo tribes of Nokrek Biosphere Reserve in Meghalaya, IndiaSingh, Bikarma; Sinha, BK; Phukan, SJ; Borthakur, SK; Singh, VNIJTK Vol.11(1) [January 2012]166-171
Chironji nut (Buchanania lanzan) processing, present practices and scope Kumar, J; Vengaiah, PC; Srivastav, PP; Bhowmick, PKIJTK Vol.11(1) [January 2012]202-204
Traditional processing of Shotti (Curcuma angustifolia Roxb.) - A rhizome based ethnic weaning foodSharma, AnjaliIJTK Vol.11(1) [January 2012]154-155
Biotechnology in Tradition-Methods of starter preparation for alcoholic beverages employed by different tribal communities of Arunachal PradeshShrivastava, Karuna; Greeshma, AG; Srivastava, BIJTK Vol.11(1) [January 2012]194-201
Traditional knowledge and usage of edible plants among the Temuan villagers in Kampung Tering, Kuala Pilah, Negeri Sembilan, MalaysiaOng, HC; Norliah, A; Sorayya, MIJTK Vol.11(1) [January 2012]161-165
Shuktani – a new ethno-medico recipe among the Sylheti Bengali Community of Barak valley, Southern Assam, India Nath, Ashish; Maiti, G GIJTK Vol.11(1) [January 2012]156-160
Traditional knowledge of eating raw plants by the Meitei of Manipur as medicine/nutrient supplement in their dietYumnam, JY; Tripathi, OPIJTK Vol.11(1) [January 2012]45-50