Hemen Sarma
Biographic Data
| ID | 874095 |
|---|---|
| NAME | Hemen Sarma |
| GIVEN NAMES | Hemen |
| FAMILY NAME | Sarma |
| SIGNATURE | SARMA H |
| ORCID | 0000-0001-6947-0551 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 6 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2021 |
| H-INDEX | 1 |
Ethnic preparation of Chubitchi, an alcoholic beverage of the Garo tribe of Meghalaya
The Garo community living in Meghalaya has always relied on fermented rice liquor known as Chubitchi as a main beverage in their everyday life. Chubitchi is celebrated by the Garos during feasts and ceremonies. The indigenous populations of North-East India prepare alcoholic beverage in their traditional ways, almost always using rice as the base for those drinks. Chubitchi is a popular traditional alcoholic beverage prepared by the Garo tribe of…
Fermented fish products in South and Southeast Asian cuisine
The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green con…
Fermented fish products in South and Southeast Asian cuisine
The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green con…
Ethnic preparation of Chubitchi, an alcoholic beverage of the Garo tribe of Meghalaya
The Garo community living in Meghalaya has always relied on fermented rice liquor known as Chubitchi as a main beverage in their everyday life. Chubitchi is celebrated by the Garos during feasts and ceremonies. The indigenous populations of North-East India prepare alcoholic beverage in their traditional ways, almost always using rice as the base for those drinks. Chubitchi is a popular traditional alcoholic beverage prepared by the Garo tribe of…
Ethnic preparation of Chubitchi, an alcoholic beverage of the Garo tribe of Meghalaya
The Garo community living in Meghalaya has always relied on fermented rice liquor known as Chubitchi as a main beverage in their everyday life. Chubitchi is celebrated by the Garos during feasts and ceremonies. The indigenous populations of North-East India prepare alcoholic beverage in their traditional ways, almost always using rice as the base for those drinks. Chubitchi is a popular traditional alcoholic beverage prepared by the Garo tribe of…
Fermented fish products in South and Southeast Asian cuisine
The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green con…
Biology (2 works) · Ecology (2 works) · Anthropology (1 works) · Bacteria (1 works) · Biochemical Analysis and Sensing Techniques (1 works) · Biotechnology (1 works) · Essential Oils and Antimicrobial Activity (1 works) · Ethnic community (1 works) · Ethnic group (1 works) · Ethnobotanical and Medicinal Plants Studies (1 works)