1. Sikkim University

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Results 271-280 of 1108 (Search time: 0.006 seconds).
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Issue DateTitleAuthor(s)
2007Lactic Acid Bacteria in Hamei and Marcha of North East IndiaTamang, Jyoti Prakash [et al.]
2009Volcano-Sedimentary Sequence in the Munger-Rajgir Metasedimentary Belt, Gaya Distric, BiharAhmad, Mansoor; Wanjari, Nishchal
2014Traditional Technology and Product Characterization of Some Lesser-Known Ethnic Fermented Foods and Beverages of North Cachar Hills District of AssamChakrabarty, Jayasree; Sharma, G. D.; Tamang, Jyoti Prakash
2000Surface Rheology and Foam Stability of Mixed Surfactant-Polyelectrolyte SolutionsBhattacharyya, Amitabha; Monroy, Franciso; Langevin, Dominique; Argillier, Jean-Francois
2006Microbial and Analytical Characterization of Chhu - A Traditional Fermented Milk Product of the Sikkim HimalayasDewan, Sailendra; Tamang, Jyoti Prakash
2009Traditional Fermented Foods of ManipurJeyaram, K. [et al.]
10-Feb-2018Inventory and characterization of new populations 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.
2003Micro-Encapsulation by Complex Coacervation: Influence of SurfactantMayya, K. S.; Bhattacharyya, Amitabha; Argillier, J-F
1983नेपाली उपन्यास: परम्परा र पृष्ठभूमिप्राधान, प्रतापचन्द्र
2012Microorganisms and Nutritional Value of Ethnic Fermented Foods and Alcoholic Beverages of North East IndiaTamang, Jyoti Prakash [et al.]

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