1 Angchok D, "Traditional foods and beverages of Ladak" 8 : 551-558, 2008
2 Tamang JP, "Traditional fermented foods and beverages of Darjeeling and Sikkimda review" 44 : 375-385, 1988
3 Efiuvwevwere BJO, "The microbiology of kununzaki, a cereal beverage from northern Nigeria, during the fermentation (production) process" 11 : 491-493, 1995
4 Ghosh K, "Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage" 188 : 161-168, 2015
5 Chowdhury SR, "Production, characterization and value addition of dahi made from raw, pasteurized and double pasteurized milk" 3 : 602-607, 2014
6 Ghosh D, "Nutraceutical potential of cow milk and soy milk curd (dahi)" 52 : 336-346, 2011
7 Tamang JP, "Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India" 11 : 7-25, 2012
8 Ghosh K, "Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage" 168 : 196-202, 2015
9 Abdi R, "Identification of lactic acid bacteria isolated from traditional Iranian lighvan cheese" 9 : 99-103, 2006
10 Ghosh K, "Ethnic preparation of haria, a rice-based fermented beverage, in the province of lateritic West Bengal, India" 12 : 39-49, 2014
1 Angchok D, "Traditional foods and beverages of Ladak" 8 : 551-558, 2008
2 Tamang JP, "Traditional fermented foods and beverages of Darjeeling and Sikkimda review" 44 : 375-385, 1988
3 Efiuvwevwere BJO, "The microbiology of kununzaki, a cereal beverage from northern Nigeria, during the fermentation (production) process" 11 : 491-493, 1995
4 Ghosh K, "Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage" 188 : 161-168, 2015
5 Chowdhury SR, "Production, characterization and value addition of dahi made from raw, pasteurized and double pasteurized milk" 3 : 602-607, 2014
6 Ghosh D, "Nutraceutical potential of cow milk and soy milk curd (dahi)" 52 : 336-346, 2011
7 Tamang JP, "Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India" 11 : 7-25, 2012
8 Ghosh K, "Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage" 168 : 196-202, 2015
9 Abdi R, "Identification of lactic acid bacteria isolated from traditional Iranian lighvan cheese" 9 : 99-103, 2006
10 Ghosh K, "Ethnic preparation of haria, a rice-based fermented beverage, in the province of lateritic West Bengal, India" 12 : 39-49, 2014
11 Mugochi T, "Comparison of sensory characteristics of traditional Zimbabwean non-alcoholic cereal beverages, masvusvu and mangisi with mahewu, a commercial cereal product" 40 : 299-309, 2001
12 Nanda DK, "Biodiversity of Lactobacillus from traditional Indian cow milk chhurpi cheese" 1 : 168-174, 2014
13 Ebringer L, "Beneficial health effects of milk and fermented dairy productsdreview" 53 : 378-394, 2008
14 Association of Official Analytical Chemists, "AOAC official methods of analysis"
15 Uzogara SG, "A review of traditional fermented foods, condiments and beverages in Nigeria: Their benefits and possible problems" 24 : 267-288, 1990
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