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Scopus is the world's largest abstract and citation database of peer-reviewed research literature. It contains over 20,500 titles from more than 5,000 international publishers. While it is a subscription product, authors can review and update their profiles via ORCID.org or by first searching for their profile at the free Scopus author lookup page.
The medical ethnobotany of India is the study of Indian medicinal plants and their traditional uses. Plants have been used in the Indian subcontinent for treatment of disease and health maintenance for thousands of years, and remain important staples of health and folk medicine for millions.
Hindi literature (Hindi: हिंदी साहित्य, romanized: hindī sāhitya) includes literature in the various Central Indo-Aryan languages, also known as Hindi, some of which have different writing systems. Earliest forms of Hindi literature are attested in poetry of Apabhraṃśa such as Awadhi and Marwari.
Either way, a literature review provides the researcher/author and the audiences with general information of an existing knowledge of a particular topic. A good literature review has a proper research question, a proper theoretical framework, and/or a chosen research methodology. It serves to situate the current study within the body of the ...
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The Encyclopaedia of Indian Literature is a multi-volume English language encyclopedia of Indian literature published by Sahitya Akademi, India's National Academy of Letters. The idea for the project emerged in the mid-1970s, and three volumes were planned to cover all Indian literature, including that in native vernaculars. The scope of the ...
Pages in category "Hindi-language literature" The following 49 pages are in this category, out of 49 total. This list may not reflect recent changes. A. Alha-Khand;
Used along with turmeric, it is a standard component of lentil curries, such as dal, chickpea curries, and vegetable dishes, especially those based on potato and cauliflower. Asafoetida is quickly heated in hot oil before it is sprinkled on the food. It is sometimes used to harmonise sweet, sour, salty, and spicy components in food.