| dc.contributor.author |
Dhal, N.K. |
|
| dc.contributor.author |
Pattanaik, C. |
|
| dc.contributor.author |
Reddy, C.S. |
|
| dc.date.accessioned |
2018-10-01T12:23:36Z |
|
| dc.date.available |
2018-10-01T12:23:36Z |
|
| dc.date.issued |
2010 |
|
| dc.identifier.citation |
Indian Journal Of Traditional Knowledge, 9(2), 2010: 279-281 |
|
| dc.identifier.issn |
0972-5938 |
|
| dc.identifier.uri |
http://ore.immt.res.in/handle/2018/1533 |
|
| dc.description.abstract |
Ethnobotanical studies were conducted among various tribes in different tribal districts of Orissa. It has been found that 6 plant species are used by the tribal people for preparation of Bakhar, which is generally used for the fermentation of rice. They were further used to prepare the drink, Handia. The uses of these 6 plant species are recorded for the first time. |
|
| dc.language |
en |
|
| dc.publisher |
National Institute Of Science Communication And Information Resources - NISCAIR |
|
| dc.relation.isreferencedby |
SCI |
|
| dc.rights |
Copyright [2010]. All efforts have been made to respect the copyright to the best of our knowledge. Inadvertent omissions, if brought to our notice, stand for correction and withdrawal of document from this repository. |
|
| dc.subject |
Biological Sciences |
|
| dc.title |
Bakhar starch fermentation - A common tribal practice in Orissa |
|
| dc.type |
Journal Article |
|
| dc.affiliation.author |
Deccan Reg Stn, SACON, Hyderabad 500017, Andhra Pradesh, India |
|