1. Sikkim University

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Issue DateTitleAuthor(s)
2017Assessment of probiotic characteristics of lactic acid bacteria isolated from fermented yak milk products of Sikkim, India: chhurpi, shyow, and khachuGhatani, Kriti; Tamang, Buddhiman
2018Inventory and characterization of newpopulations through ecological niche modelling improve threat assessmentAdhikari, D.; Reshi, Z.; Datta, B. K.; Samant, S. S.; Chettri, A.; Upadhaya, K.; Shah, M. A.; Singh, P. P.; Tiwary, R.; Majumdar, K.; Pradhan, A.; Thakur, M. L.; Salam, N.; Zahoor, Z.; Mir, S. H.; Kaloo, Z. A.; Barik, S. K.
2018Green quaternary concrete composites: characterization and evaluation of the mechanical propertiesDave, Niragi; Misra, Anil Kumar; Srivastava, Amit; Sharma, Anil Kumar; Kaushik, Surendra Kumar
Jan-2009Traditional knowledge of the Himalayan people on production of indigenous meat productsRai, Arun K; Palni, Uma; Tamang, Jyoti Prakash
2009Traditional Knowledge of the Himalayan People on Production of Indigenous Meat ProductsRai, Arun Kumar; Palni, Uma; Tamang, Jyoti Prakash
1988Traditional Fermented Foods and Beverages of Darjeeling and Sikkim: A ReviewTamang, Jyoti Prakash; Sarkar, Prabir K; Heiseltine, Clifford W
2010Indigenous Knowledge of Traditional Processing of Selroti, A Cereal-Based Ethnic Fermented Food of the NepalisYonzan, Hannah; Tamang, Jyoti Prakash
1998Effect of Temperatures During Pure Culture Fermentation of KinemaTamang, Jyoti Prakash; Nikkuni, S
2014Signalling Good Corporate Governance Using Publicly Available Information from Corporate: A Conceptual Exercise with Indian CompaniesDutta, Abhijit
2007Food Consumption in Sikkim With Special Reference to Traditional Fermented Foods and Beverages: A Micro Level StudyTamang, Jyoti Prakash, et al.; Mukhopadhyay, Barun; Pal, Baidyanath

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