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Sikkim University
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Showing results 3 to 15 of 15
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Issue Date
Title
Author(s)
2015
Health Benefits of Fermented Foods and Beverages
Tamang, Jyoti Prakash, Ed.
2010
In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas
Tamang, Buddhiman
;
Tamang, Jyoti Prakash
2010
In situ Fermentation Dynamics During Production of Gundruk and Khalpi, Ethnic Fermented vegetable Products of the Himalayas
Tamang, Buddhiman
;
Tamang, Jyoti Prakash
2007
Lactic Acid Bacteria in Hamei and Marcha of North East India
Tamang, Jyoti Prakash [et al.]
2007
Lactic Acid Bacteria in Hamei and Marcha of North East India
Tamang, Jyoti Prakash
;
Dewan, S
;
Rai, A
;
Schillinger, U
;
Hozlapfel, W H
2011
Lactic Acid Bacteria Isolated from Ethnic Preserved Meat Products of the Western Himalayas
Oki, Kaihei
;
Rai, Arun Kumar
;
Sato, Sumie
;
Watanabe, Koiche
;
Tamang, Jyoti Prakash
2009
Lactic acid bacteria isolated from indigenous fermented bamboo products of Arunachal Pradesh in India and their functionality
Tamang, Buddhiman
;
Tamang, Jyoti P.
2012
Microbial Studies of Haria, a Traditional Rice Fermented Alcoholic Beverage of West Bengal
Sha, Shankar Prasad
2010
Microbiological Studies of Ethnic Meat Products of the Eastern Himalayas
Rai, Arun Kumar
;
Tamang, Jyoti Prakash
;
Palni, Uma
2013
Optimization of Traditional Processing of Selroti, a Popular Cereal Based Fermented Food
Yonzan, Hannah
;
Tamang, Jyoti Prakash
1998
Role of Microorganisms in Traditional Fermented Foods
Tamang, Jyoti Prakash
2014
To Study the Antibiotic Susceptibility Pattern of Isolates of Lactic Acid Bacteria from Gut of Healthy Individuals
Pradhan, Nilu
2009
Traditional Knowledge of Biopreservation of Perishable Vegetable and Bamboo Shoots in Northeast India as Food Resources
Tamang, Buddhiman
;
Tamang, Jyoti Prakash