Furtado, I.; Velho-Pereira, S.
(Ethnic Fermented Foods and Beverages of India: Science History and Culture, Ed. by: Jyoti Prakash Tamang. 2020; 139-155.)
The natives, through centuries, followed indigenous traditional processes of food and beverage preparations which can be viewed under three categories, based on the key ingredients used: (i) plant saps/juices; (ii) lentil, ...