Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas

By S. Thapa, J. Tamang. 2004

108 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/7aade91ae1d8518c3d87fae7c5e6301f235304fb

How researchers see this paper

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

In Food Science

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

In Nutrition and Dietetics

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

In Plant Science

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): “These alcoholic beverages are mostly considered as food beverage and eaten as staple food with high calorie in many parts of Asia, e.g., kodo ko jaanr of the Himalayan regions in India, Nepal, Bhutan, and China (Tibet) with 5% alcohol content (Thapa and Tamang, 2004).”
• Fermentation Dynamics During Production of Bhaati Jaanr, a Traditional Fermented Rice Beverage of the Eastern Himalayas (2006, background): “It is assumed that two types of yeasts are involved in cereal-based fermentation: amylolytic (mostly Saccharomycopsis ) degrade starch and glucose, and alcohol-producing yeasts then grow rapidly on the resultant glucose to produce ethanol ( Thapa & Tamang, 2004 ).”