Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/55813
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dc.contributor.authorBora, A-
dc.date.accessioned2020-12-23T09:20:36Z-
dc.date.available2020-12-23T09:20:36Z-
dc.date.issued2020-10-
dc.identifier.issn0975-1068 (Online); 0972-5938 (Print)-
dc.identifier.urihttp://nopr.niscair.res.in/handle/123456789/55813-
dc.description897-901en_US
dc.description.abstractFood habit reflects the culture of a society. Food habit of a society depends on different matters like geographical location, climate, environment, religion, taste etc. Assam, a north-eastern state of India is rich in paddy cultivation. Rice is staple food of Assam and people of Assam used to make various rice preparations like jalpan, various rice cakes, rice beer etc. since ancient times. These preparations are part and parcel of Assamese traditional food culture. Traditional knowledge and method is still applied in preparing all these preparations. Besides these preparations have social and cultural value also. This paper is about traditional knowledge and methods of preparing various rice preparations in Assam.en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.relation.ispartofseriesInt. Cl.20: A01G 22/22, A61K 36/00en_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJTK Vol.19(4) [October 2020]en_US
dc.subjectAssamen_US
dc.subjectMethoden_US
dc.subjectRice preparationsen_US
dc.subjectTraditionalen_US
dc.subjectKnowledgeen_US
dc.titleTraditional knowledge and method of various rice preparations in Assamen_US
dc.typeArticleen_US
Appears in Collections:IJTK Vol.19(4) [October 2020]

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