1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Department of Microbiology
  4. Prof Jyoti Prakash Tamang
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/1041
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dc.contributor.authorYonzan, Hannah-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2015-04-27T10:08:54Z-
dc.date.available2015-04-27T10:08:54Z-
dc.date.issued2013-
dc.identifier.citationJournal of Scientific & Industrial Research 72, Jan. 2013: 43-47en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1041-
dc.language.isoenen_US
dc.subjectSelrotien_US
dc.subjectStarter Cultureen_US
dc.subjectCereal Fermentationen_US
dc.subjectLABen_US
dc.subjectOptimizationen_US
dc.subjectHimalayan Regionen_US
dc.titleOptimization of Traditional Processing of Selroti, a Popular Cereal Based Fermented Fooden_US
dc.typeArticleen_US
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