Work

Traditional Fermentation by the Rabha-Hasong, Mishing, and Karbi Communities of Assam and Prospects of Value Addition for Enhancement of Nutritional Qualities in Ethnic Foods

Year: 2019

Type: book-chapter

Source: Apple Academic Press eBooks

DOI: 10.1201/9780429242847-11

Authors: Hridip Kumar Sarma, Deep Prakash Parasar

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2994862784

FWCI: 0.362

Cites: 1

Cited by: 3

Related to: 10