Indigenous knowledge of traditional processing of Selroti, a cereal-based ethnic fermented food of the Nepalis

被引：0
|
作者：
Yonzan, Hannah [1 ]
Tamang, Jyoti Prakash [1 ]
机构：
[1] Sikkim Govt Coll, Food Microbiol Lab, Dept Bot, Gangtok 737102, Sikkim, India
来源：
INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE | 2010年 / 9卷 / 02期
关键词：
Traditional knowledge; Selroti; Fermented food; Nepalis; HIMALAYAS; BEVERAGE; PRODUCT; BATTER; JAANR; IDLI;
D O I：
暂无
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
The Nepalis of the Himalayan regions of India, Nepal and Bhutan prepare a cereal-based fermented food, Selroti using their indigenous knowledge. The paper documents the traditional knowledge of the ethnic Himalayan people on preparation of Selroti and its ethnical importance.
引用
收藏
页码：271 / 274
页数：4
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