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

页码：271 / 274

页数：4

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