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Sikkim University
Browsing by Author Tamang, J.P
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Showing results 27 to 40 of 40
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Issue Date
Title
Author(s)
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