Browsing by Author Tamang, J.P.
Showing results 1 to 10 of 10
| Issue Date | Title | Author(s) |
| 2018 | Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing | Shangpliang, H.N.J.; Rai, R.; Keisam, S.; Jeyaram, K.,; Tamang, J.P. |
| 2015 | Functionality and therapeutic values of fermented foods | Thapa, N; Tamang, J.P. |
| 2017 | Indian dietary culture | Tamang, J.P. |
| 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. |
