Titlebook: Ethnic Fermented Foods and Beverages of India: Science History and Culture; Jyoti Prakash Tamang Book 2020 Springer Nature Singapore Pte L

SLAG

Ethnic Fermented Foods and Beverages of Kerala,tate in India, is a region with rich cultural diversity and ethnic groups. Each ethnic group has its own method of fermenting food materials for the purpose of preservation, taste, and nutritional enhancement and has been carrying this tradition from time immemorial. Because of its rich trading heri

OWL

不遵守

Ethnic Fermented Foods and Beverages of Maharashtra,ith some overlaps. These differences are based on the availability of raw materials and the taste of the consumer in those specific regions. Maharashtra has a rich culture of different types of traditional fermented and non-fermented foods. Commonly consumed fermented foods and beverages in Maharash

碎石頭

Ethnic Fermented Foods and Alcoholic Beverages of Manipur,ties. The major non-tribal Meitei community settles in the valley area, while the Naga and Kuki-Chin-Mizo tribes inhabit the hilly regions. Different ethnic communities have their unique food habits. Rice is their staple food and is consumed with fresh or boiled vegetables, fish, and meat with a var

樸素

Ethnic Fermented Foods and Beverages of Meghalaya, traditional ways of preserving and storing foods. Among them, spontaneous fermentation of soybean and fish using indigenous technology are most prevalent. The raw materials for the process are acquired locally and are subjected to fermentation where microflora appearing spontaneously carry out the

Demulcent

Ethnic Fermented Foods and Beverages of Mizoram,er. Traditional preparation methods of different fermented foods like . (fermented soybean), . (fermented pork fat), . (fermented sesame seeds), . (fermented crabs with crushed sesame seeds), . (fermented whole crab), . (fermented mustard leaves) and . (fermented bamboo shoots) and ethnic fermented

esculent

陳腐思想

HERE

Seminar