1. Preparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cereals 
Swati Ray, David Joseph Bagyaraj, George Thilagar, Jyoti P. Tamang 
Journal of Ethnic Foods 
Volume 3, Issue 4, Pages (December 2016)
DOI: /j.jef
Copyright © 2016 Korea Food Research Institute Terms and Conditions

2. Fig. 1
Flow sheet for preparation of Chyang. (A) Ragi grains. (B) Sorghum grains. (C) Cooking the grains. (D) Mixing cooked grains with Marcha. (E) Fermentation. (F) Extraction with lukewarm water. (G) Filtration of Chyang. (H) Chyang.
Journal of Ethnic Foods 2016 3, DOI: ( /j.jef )
Copyright © 2016 Korea Food Research Institute Terms and Conditions