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Sikkim University
Browsing by Author Tamang, J.P.
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Showing results 4 to 10 of 10
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Issue Date
Title
Author(s)
2016
Microbiological assessment of ethnic street foods of the Himalayas
Kharel, N
;
Palni, U
;
Tamang, J.P.
2019
Mycobiome diversity in traditionally prepared starters for alcoholic beverages in India by high-throughput sequencing method
Sha, S.P.
;
Suryavanshi, M.V.,
;
Tamang, J.P.
2016
Organoleptic evaluation of Tungrymbai and Bekang, naturally fermented soybean foods, produced by using selected species of Bacillus
Chettri, R
;
Tamang, J.P.
2009
Traditional fermented foods of Manipur
Jeyaram, K
;
Singh, T Anand
;
Romi, W
;
Ranjita, Devi A
;
Mohendro Singh, W
;
Dayanidhi, H
;
Singh, Rajmuhon N
;
Tamang, J.P.
2009
Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources
Tamang, B
;
Tamang, J.P.
2009
Traditional knowledge of the Himalayan people on production of indigenous meat products
Rai, A.K
;
Palni, U
;
Tamang, J.P.
2009
Traditional processing of selroti-a cereal based ethnic fermented food of the nepalis
Yonzan, H
;
Tamang, J.P.