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http://nopr.niscpr.res.in/handle/123456789/8187Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Dhal, N K | - |
| dc.contributor.author | Pattanaik, Chiranjibi | - |
| dc.contributor.author | Reddy, C Sudhakar | - |
| dc.date.accessioned | 2010-04-19T05:14:05Z | - |
| dc.date.available | 2010-04-19T05:14:05Z | - |
| dc.date.issued | 2010-04 | - |
| dc.identifier.issn | 0975-1068 (Online); 0972-5938 (Print) | - |
| dc.identifier.uri | http://hdl.handle.net/123456789/8187 | - |
| dc.description | 279-281 | en_US |
| dc.description.abstract | Ethnobotanical studies were conducted among various tribes in different tribal districts of Orissa. It has been found that 6 plant species are used by the tribal people for preparation of Bakhar, which is generally used for the fermentation of rice. They were further used to prepare the drink, Handia. The uses of these 6 plant species are recorded for the first time. | 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, A23L1/06 | en_US |
| dc.source | IJTK Vol.9(2) [April 2010] | en_US |
| dc.subject | Ethnobotany | en_US |
| dc.subject | Bakhar | en_US |
| dc.subject | Handia | en_US |
| dc.subject | Rice fermented drink | en_US |
| dc.subject | Starch fermented drink | en_US |
| dc.subject | Fermentation | en_US |
| dc.subject | Orissa | en_US |
| dc.title | Bakhar starch fermentation – A common tribal practice in Orissa | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | IJTK Vol.09(2) [April 2010] | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJTK 9(2) 279-281.pdf | 358.86 kB | Adobe PDF | View/Open |
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