Please use this identifier to cite or link to this item:
http://dspace.cus.ac.in/jspui/handle/1/6909| Title: | Preparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cereals |
| Authors: | Ray, S Bagyaraj, D.J Thilagar, G Tamang, J.P |
| Issue Date: | 2017 |
| Citation: | Journal of Ethnic Foods 3(4), 2017 |
| URI: | http://dspace.cus.ac.in/jspui/handle/1/6909 |
| Appears in Collections: | Publication indexed in Scopus |
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