Browsing by Subject Fermented Foods
Showing results 1 to 10 of 10
| Issue Date | Title | Author(s) |
| Sep-2017 | Analysis of Bacterial and Fungal Communities in Marcha and Thiat, Traditionally Prepared Amylolytic Starters of India | Sha, Shankar Prasad; Jani, Kunal; Sharma, Avinash; Anupma, Anu; Pradhan, Pooja; Shouche, Yogesh; Tamang, Jyoti Prakash |
| Jan-2018 | Bacterial Community in Naturally Fermented Milk Products of Arunachal Pradesh and Sikkim of India Analysed by High-throughput Amplicon Sequencing | Shangpliang, H. Nakibapher Jones; Rai, Ranjita; Keisam, Santosh; Jeyaram, Kumaraswamy; Tamang, Jyoti Prakash |
| Apr-2016 | Functional Properties of Microorganisms in Fermented Foods | Tamang, Jyoti Prakash; Shin, Dong-Hwa; Jung, Su-Jin; Chae, Soo-Wan |
| 2015 | Health Benefits of Fermented Foods and Beverages | Tamang, Jyoti Prakash, Ed. |
| 2009 | Indigenous Knowledge of Northeast Women on Production of Ethnic Fermented Soybean Foods | Tamang, Jyoti Prakash; Chettri, Rajen; Sharma, Rudra Mani |
| 2008 | Microbiology of Traditional Meat Products of Sikkim and Kumaun Himalaya | Rai, Arun Kumar |
| 3-Dec-2016 | Naturally Fermented Milk Products of the Eastern Himalayas | Rai, Ranjita; Shangpliang, H. Nakibapher Jones; Tamang, Jyoti Prakash |
| 2010 | Nutritional Value of Lesser-Known Ethnic Meat Products of the Himalayas | Rai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma |
| 2007 | Role of Lactic Acid Bacteria and their Functional Properties in Goyang, a Fermented Leafy Vegetable Product of the Sherpas | Tamang, Buddhiman; Tamang, Jyoti Prakash |
| Feb-2021 | A Study of Biosurfactant Isolated from Bacillus sp.and Lactic Acid Bacteria of Some Fermented Foods of Sikkim | Chaurasia, Lalit Kumar |
