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Sikkim University
Browsing by Author Tamang, J.P
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Showing results 21 to 40 of 40
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Issue Date
Title
Author(s)
2011
Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas
Oki, K
;
Rai, A.K
;
Rai, A.K
;
Sato, S
;
Watanabe, K
;
Tamang, J.P
2009
Lactic acid bacteria isolated from indigenous fermented bamboo products of Arunachal Pradesh in India and their functionality
Tamang, B
;
Tamang, J.P
2010
Microbiological studies of ethnic meat products of the Eastern Himalayas
Rai, A.K
;
Tamang, J.P
;
Palni, U
2010
Microbiology and nutritional value of selroti, an ethnic fermented cereal food of the Himalayas
Yonzan, H
;
Tamang, J.P
2012
Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India
Tamang, J.P
;
Tamang, N
;
Thapa, S
;
Dewan, S
;
Tamang, B
;
Yonzan, H
;
Rai, A.K
;
Chettri, R
;
Chakrabarty, J
;
Kharel, N
2015
Microorganisms in fermented foods and beverages
Tamang, J.P
;
Thapa, N
;
Tamang, B
;
Rai, A
;
Chettri, R.
2015
Naturally fermented ethnic soybean foods of India
Tamang, J.P
2016
Naturally fermented milk products of the Eastern Himalayas
Rai, R
;
Shangpliang, H.N.J
;
Tamang, J.P
2013
Optimization of traditional processing of Selroti, a popular cerealbased fermented food
Tamang, J.P
;
Yonzan, H
2012
Plant-based fermented foods and beverages of asia
Tamang, J.P
2016
Poly-γ-glutamic acid (PGA)-producing Bacillus species isolated from Kinema, Indian fermented soybean food
Chettri, R
;
Bhutia, M.O
;
Tamang, J.P
2015
Preface
Tamang, J.P
2016
Preface
Tamang, J.P
2016
Preface
Tamang, J.P
2016
Preface
Tamang, J.P
2017
Preparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cereals
Ray, S
;
Bagyaraj, D.J
;
Thilagar, G
;
Tamang, J.P
2015
Proximate, mineral composition and antioxidant properties of some wild leafy vegetables
Pradhan, S
;
Manivannan, S
;
Tamang, J.P
2016
Review: Diversity of microorganisms in global fermented foods and beverages
Tamang, J.P
;
Watanabe, K
;
Holzapfel, W.H.
2017
Some technological properties of lactic acid bacteria isolated from Dahi and Datshi, naturally fermented milk products of Bhutan
Shangpliang, H.N.J
;
Sharma, S
;
Rai, R
;
Tamang, J.P
2018
Traditional skill of ethnic people of the Eastern Himalayas and North East India in preserving microbiota as dry amylolytic starters
Anupma, A
;
Pradhan, P
;
Sha, S.P
;
Tamang, J.P