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Title: Bakhar starch fermentation – A common tribal practice in Orissa
Authors: Dhal, N K
Pattanaik, Chiranjibi
Reddy, C Sudhakar
Keywords: Ethnobotany
Rice fermented drink
Starch fermented drink
Issue Date: Apr-2010
Publisher: CSIR
Series/Report no.: Int. Cl.8: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06
Abstract: Ethnobotanical studies were conducted among various tribes in different tribal districts of Orissa. It has been found that 6 plant species are used by the tribal people for preparation of Bakhar, which is generally used for the fermentation of rice. They were further used to prepare the drink, Handia. The uses of these 6 plant species are recorded for the first time.
Description: 279-281
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.09(2) [April 2010]

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