1. Sikkim University

Search


Current filters:

Start a new search
Add filters:

Use filters to refine the search results.

 | 
Results 1-10 of 11 (Search time: 0.004 seconds).
Item hits:
Issue DateTitleAuthor(s)
2007Role of Lactic Acid Bacteria and their Functional Properties in Goyang, a Fermented Leafy Vegetable Product of the SherpasTamang, Buddhiman; Tamang, Jyoti Prakash
2009Traditional Knowledge of the Himalayan People on Production of Indigenous Meat ProductsRai, Arun Kumar; Palni, Uma; Tamang, Jyoti Prakash
2006Phenotypic Identification and Technological Properties of Lactic Acid Bacteria Isolated from Traditionally Processed Fish Products of the Eastern HimalayasThapa, Namrata; Pal, Joydeb; Tamang, Jyoti Prakash
2004Microbial Diversity in Ngari, hentak and Tungtap, Fermented Fish Products of North-East IndiaThapa, Namrata; Pal, Joydeb; Tamang, Jyoti Prakash
2006Microbial and Analytical Characterization of Chhu - A Traditional Fermented Milk Product of the Sikkim HimalayasDewan, Sailendra; Tamang, Jyoti Prakash
2009Indigenous Knowledge of Northeast Women on Production of Ethnic Fermented Soybean FoodsTamang, Jyoti Prakash; Chettri, Rajen; Sharma, Rudra Mani
2003Native Microorganisms in the Fermentation of KinemaTamang, Jyoti Prakash
2006Microbiological and Physio-Chemical Changes During Fermentation of Kodo ko Jaanr, A traditional Alcoholic beverage of the Darjeeling Hills and SikkimThapa, S.; Tamang, Jyoti Prakash
2009Traditional Knowledge of Biopreservation of Perishable Vegetable and Bamboo Shoots in Northeast India as Food ResourcesTamang, Buddhiman; Tamang, Jyoti Prakash
2005Food Value of Common Edible Wild Plants of SikkimRai, Arun Kumar; Sharma, Rudra Mani; Tamang, Jyoti Prakash

Discover