Indigenous knowledge of traditional processing of <i style="">Selroti</i>, a cereal-based ethnic fermented food of the <i style="">Nepalis</i>

Yonzan, Hannah; Tamang, Jyoti Prakash

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Please use this identifier to cite or link to this item: http://nopr.niscpr.res.in/handle/123456789/8184

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DC Field	Value	Language
dc.contributor.author	Yonzan, Hannah	-
dc.contributor.author	Tamang, Jyoti Prakash	-
dc.date.accessioned	2010-04-19T05:12:46Z	-
dc.date.available	2010-04-19T05:12:46Z	-
dc.date.issued	2010-04	-
dc.identifier.issn	0975-1068 (Online); 0972-5938 (Print)	-
dc.identifier.uri	http://hdl.handle.net/123456789/8184	-
dc.description	271-274	en_US
dc.description.abstract	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.	en_US
dc.language.iso	en_US	en_US
dc.publisher	CSIR	en_US
dc.relation.ispartofseries	Int. Cl.⁸: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00	en_US
dc.source	IJTK Vol.9(2) [April 2010]	en_US
dc.subject	Traditional knowledge	en_US
dc.subject	Selroti	en_US
dc.subject	Fermented food	en_US
dc.subject	Nepalis	en_US
dc.title	Indigenous knowledge of traditional processing of Selroti, a cereal-based ethnic fermented food of the Nepalis	en_US
dc.type	Article	en_US
Appears in Collections:	IJTK Vol.09(2) [April 2010]

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