Preparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cereals
Background: The traditional drink of the North-eastern parts of India, Chyang or locally known Kodo ko jaanr, is one of the most nutritious drinks. The mild-alcoholic, sweet-flavored beverage, because of high calories, vitamin content, beneficial lactic acid bacteria, and yeast, is considered more a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2016-12-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618115300172 |