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/1/1359
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dc.contributor.authorYonzan, Hannah-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2015-05-08T09:28:42Z-
dc.date.available2015-05-08T09:28:42Z-
dc.date.issued2010-
dc.identifier.citationIndian Journal of Traditional Knowledge 9 (2), April 2010: 271-274en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1359-
dc.language.isoenen_US
dc.subjectTraditional Knowledgeen_US
dc.subjectSelrotien_US
dc.subjectFermented Fooden_US
dc.subjectNepalisen_US
dc.titleIndigenous Knowledge of Traditional Processing of Selroti, A Cereal-Based Ethnic Fermented Food of the Nepalisen_US
dc.typeArticleen_US
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