Please use this identifier to cite or link to this item: http://dspace.nehu.ac.in/handle/1/1842
Title: Tungrymbai- a traditional fermented soybean food of the ethnic tribes of Meghalaya
Authors: Sohliya, Ibakordor
Joshi, S R
Bhagobaty, Ranjan K
Kumar, Rakshak
Keywords: Tungrymbai
Traditional food
Microbial diversity
Fermented food
Fermented soybean food
Khasi tribe
Food consumption
Meghalaya
Tribes and tribals
Food habits
Issue Date: 24-Apr-2010
URI: http://dspace.nehu.ac.in/handle/1/1842
Appears in Collections:Ibakordor Sohliya

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