Rice-Based Alcoholic Fermented Beverages of North-East India: Insight into Ethnic Preparation, Microbial Intervention, Ethnobotany, and Health Benefits

Figure 4

Schematic representation of preparation of alcoholic fermented rice-based beverages in North-East India. (a) Po:ro apong preparation. (b) Nogin apong preparation. (c) Atingba preparation. (d) Bhaati jaanr preparation. (e) Choko or Jonga-mod preparation. (f) Chubitchi preparation. (g) Jou bishi preparation. (h) Judima preparation. (i) Langi preparation. (j) Opo preparation. (k) Sadhier or Kiad preparation. (l) Zutho preparation.

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