Detail Indigenous Fermented Food and Beverages: A Potential for Economic Development of the High Altitude Societies in Uttaranchal (in J. Hum. Ecol., 15(1)) Bibliografi Author: Roy, B. ; Kala, C. Prakash ; Farooquee, Nehal A. ; Majila, B.S. Topik: fermented food Bahasa: (EN )     Tahun Terbit: 2004     Jenis: Article - diterbitkan di jurnal ilmiah internasional Fulltext: JHE-15-1-045-049-2004-Kala.pdf (30.32KB; 1 download) Abstract Globally, there are varieties in fermented foods and beverages and so does the ingredients and recipes for making them. For instance, in Russia, a slightly sour weak beer called Kvass is made from rye flour and malt. In Australia Kefyr is made from milk with the help of a Mushroom variety. Airag is a traditional fermented drink in Mongolia. Kumyss is made in Russia and Turkey from sour and fermented milk. Tsampa is made in Tibet from tea, roasted ground barley, Yak-butter and sugar. Pulque is a traditional alcoholic drink made in Mexico and Posca was once the main beverage of the Roman Army (Linskens and Jackson, 1988; Frank, 1995; Ituen and Modo, 2000). Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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