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

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dc.contributor.authorSohliya, Ibakordor
dc.contributor.authorJoshi, S R
dc.contributor.authorBhagobaty, Ranjan K
dc.contributor.authorKumar, Rakshak
dc.date.accessioned2010-04-24T14:04:33Z
dc.date.available2010-04-24T14:04:33Z
dc.date.issued2010-04-24T14:04:33Z
dc.document.departmentDepartment of Biotechnology and Bioinformaticsen_US
dc.document.sourceIndian Journal of Traditional Knowledgeen_US
dc.document.yearofpublication2009en_US
dc.identifier.urihttps://dspace.nehu.ac.in/handle/1/1842
dc.journal.pagerange559-561en_US
dc.journal.volume8 (4)en_US
dc.language.isoenen_US
dc.subjectTungrymbaien_US
dc.subjectTraditional fooden_US
dc.subjectMicrobial diversityen_US
dc.subjectFermented fooden_US
dc.subjectFermented soybean fooden_US
dc.subjectKhasi tribeen_US
dc.subjectFood consumptionen_US
dc.subjectMeghalayaen_US
dc.subjectTribes and tribalsen_US
dc.subjectFood habitsen_US
dc.submitter.addressNEHU, SHILLONG 793022en_US
dc.titleTungrymbai- a traditional fermented soybean food of the ethnic tribes of Meghalayaen_US
dc.typeArticleen_US
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