Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas

Traditional leavened wheat-based flat bread khambir is a staple food for the high-altitude people of the Western Himalayan region. The health promoting abilities of two types of khambir, yeast added khambir (YAK) and buttermilk added khambir (BAK), were evaluated. A group of microbes like yeast, mol...

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Detalles Bibliográficos
Autores principales: Hor, Papan K., Ray, Mousumi, Pal, Shilpee, Ghosh, Kuntal, Soren, Jyoti P., Maiti, Smarajit, Bera, Debabrata, Singh, Somnath, Dwivedi, Sanjay, Takó, Miklós, DasMohapatra, Pradeep K., Mondal, Keshab C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6491755/
https://www.ncbi.nlm.nih.gov/pubmed/31068908
http://dx.doi.org/10.3389/fmicb.2019.00730

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6491755/
https://www.ncbi.nlm.nih.gov/pubmed/31068908
http://dx.doi.org/10.3389/fmicb.2019.00730

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