Sikkim University: Search

Search

Search:
for Start a new search

Add filters:

Results/Page | Sort items by In order Authors/record

Results 791-800 of 1108 (Search time: 0.002 seconds).

previous
1
...
77
78
79
80
81
82
83
...
111
next

Item hits:

Issue Date	Title	Author(s)
2009	Indigenous knowledge of Northeast women on production of ethnic fermented soybean foods	Tamang, J.P; Chettri, R; Sharma, R.M
2015	Hydrogen-bond vibrational and energetic dynamical properties in sI and sII clathrate hydrates and in ice Ih: Molecular dynamics insights	Chakraborty, S.N; English, N.J.
2015	Intra-specific variability for salinity tolerance in Indian Mucuna pruriens L. (DC.) germplasm	Mahesh, S; Sathyanarayana, N
2016	Ethnic fermented foods and beverages of India	Tamang, J.P; Thapa, N; Bhalla T.C., Savitri
2016	Ethnic fermented foods and beverages of India	Tamang, J.P; Thapa, N; Bhalla T.C, Savitri
2014	Biochemical and Modern Identification Techniques: Microfloras of Fermented Foods	Tamang, J.P
2018	Glacial lake dynamics and lake surface temperature assessment along the Kangchengayo-Pauhunri Massif, Sikkim Himalaya, 1988–2014	Debnath, M; Syiemlieh, H.J; Sharma, M.C; Kumar, R; Chowdhury, A; Lal, U
2018	Nanomolar-level selective dual channel sensing of Cu<sup>2+</sup> and CN<sup>-</sup> from an aqueous medium by an opto-electronic chemoreceptor	Paul, S; Ghosh, P; Bhuyan, S; Mukhopadhyay, S.K; Banerjee, P
2018	Synthesis of Si/SiO<inf>2</inf> nanoparticles using nanosecond laser ablation of silicate-rich garnet in water	Rawat, R; Tiwari, A; Vendamani, V.S; Pathak, A.P; Rao, S.V; Tripathi, A
2017	Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India	Sha, S.P; Jani, K; Sharma, A; Anupma, A; Pradhan, P; Shouche, Y; Tamang, J.P