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/1/1044
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dc.contributor.authorTamang, Jyoti Prakash
dc.contributor.authorNikkuni, S
dc.date.accessioned2015-04-28T05:41:19Z
dc.date.available2015-04-28T05:41:19Z
dc.date.issued1996
dc.identifier.citationWorld Journal of Microbiology & Biotechnology 12, 1996: 629-635en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1044
dc.language.isoenen_US
dc.subjectBacilllus subtilisen_US
dc.subjectFermentationen_US
dc.subjectKinemaen_US
dc.subjectSoybeanen_US
dc.subjectStarter Cultureen_US
dc.subjectHimalayaen_US
dc.titleSelection of Starter Cultures for the Production of Kinema, a Fermented Soybean Food of the Himalayaen_US
dc.typeArticleen_US
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