Work

Traditional Knowledge and the Ethno-gastronomy of Indigenous Steamed Snack Foods in Northeast India: A Review of Culinary Practices and Cultural Significance

Year: 2025

Type: article

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: Apeksha, ., Dhamchoe Dolma, Bhutia, Sujata, Jena

Institution: Central Agricultural University

Language: English

Topic: Culinary Culture and Tourism

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7015631400

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