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pro vyhledávání: '"Soumya Sunder Ghora"'
Autor:
Faruk Alam, Avik Dutta, Alindam Ghosh, Rinchi Bora, Soumya Sunder Ghora, Saurav Guchhait, Arijit Mallick
Publikováno v:
Journal of Applied Pharmaceutical Research, Vol 12, Iss 4, Pp 114-123 (2024)
Background: Assamese cuisine is known for its use of kolakhar, a traditional ingredient; Rhizome, the skin and stem of bananas, can be used to make it. An ash filter from a banana tree is used to produce antacids. The word: kol” or “kola” is a
Externí odkaz:
https://doaj.org/article/044ba472fc5b484fb6a0730bb56673b1
