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/1/1355
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dc.contributor.authorTamang, Jyoti Prakash-
dc.contributor.authorChettri, Rajen-
dc.contributor.authorSharma, Rudra Mani-
dc.date.accessioned2015-05-08T09:08:57Z-
dc.date.available2015-05-08T09:08:57Z-
dc.date.issued2009-
dc.identifier.citationIndian Journal of Traditional Knowledge 8 (1), Jan. 2009: 122-126en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1355-
dc.language.isoenen_US
dc.subjectEthnic Fermented Soybean Foodsen_US
dc.subjectFermented Foodsen_US
dc.subjectNorth East Indiaen_US
dc.subjectKinemaen_US
dc.subjectHawaijaren_US
dc.subjectTungrymbaien_US
dc.subjectAakhoneen_US
dc.subjectBekangen_US
dc.subjectPeruyyanen_US
dc.titleIndigenous Knowledge of Northeast Women on Production of Ethnic Fermented Soybean Foodsen_US
dc.typeArticleen_US
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