Browsing by Author Chettri, R
Showing results 1 to 9 of 9
| Issue Date | Title | Author(s) |
| 2016 | A 10-year retrospective study of suicide in Sikkim, India: Sociodemographic profile and risk assessment | Chettri, R; Gurung, J; Singh, B |
| 2015 | Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India | Chettri, R; Tamang, J.P |
| 2015 | Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India | Chettri, R; Tamang, J.P |
| 2011 | Determination of saponin contents in raw soybean and fermented soybean foods of India | Omizu, Y; Tsukamoto, C; Chettri, R; Tamang, J.P |
| 2009 | Indigenous knowledge of Northeast women on production of ethnic fermented soybean foods | Tamang, J.P; Chettri, R; Sharma, R.M |
| 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 |
| Jul-2016 | Organoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of Bacillus | Chettri, R; 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. |
| 2016 | Poly-γ-glutamic acid (PGA)-producing Bacillus species isolated from Kinema, Indian fermented soybean food | Chettri, R; Bhutia, M.O; Tamang, J.P |
