Please use this identifier to cite or link to this item:
http://dspace.cus.ac.in/jspui/handle/1/5995| Title: | Role of Lactic Acid Bacteria and their Functional Properties in Goyang, a Fermented Leafy Vegetable Product of the Sherpas |
| Authors: | Tamang, Buddhiman Tamang, Jyoti Prakash |
| Keywords: | Fermented Foods Fermented Vegetables Lactic Acid Bacteria Goyang |
| Issue Date: | 2007 |
| Publisher: | Sikkim Science Society |
| Citation: | Journal of Hill Research 20 (2), 53-61 2007 |
| URI: | http://dspace.cus.ac.in/jspui/handle/1/5995 |
| Appears in Collections: | Prof Jyoti Prakash Tamang |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Goyang.pdf | 153.16 kB | Adobe PDF | View/Open |
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