Tungrymbai- a traditional fermented soybean food of the ethnic tribes of Meghalaya

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Date
2010-04-24T14:04:33Z
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Keywords
Tungrymbai, Traditional food, Microbial diversity, Fermented food, Fermented soybean food, Khasi tribe, Food consumption, Meghalaya, Tribes and tribals, Food habits
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https://dspace.nehu.ac.in/handle/1/1842
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Ibakordor Sohliya