Fermentation Dynamics During Production of Bhaati Jaanr, a Traditional Fermented Rice Beverage of the Eastern Himalayas

By Jyoti Prakash Tamang, S. Thapa. 2006

91 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/202515ef5727499330db853a663acf0e903666e3

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. J. Tamang

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. M. Gänzle
5. H. Salovaara

In Molecular Biology

1. Koichi Watanabe
2. W. Holzapfel
3. J. Tamang

Citations in the corpus

• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “Bacillus-fermented, non-salty and sticky soybean foods are concentrated in an imaginary triangle with three vertices lying each on Japan (natto), east Nepal and north-east India (kinema and its similar products), and northern Thailand (thua-nao), named as “natto triangle” (Nakao, 1972) and renamed a”