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/1/6002
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dc.contributor.authorSha, Shankar P.-
dc.contributor.authorAnupama, Anu-
dc.contributor.authorPradhan, Pooja-
dc.contributor.authorPrasad, Gandham S.-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2018-05-18T11:02:07Z-
dc.date.available2018-05-18T11:02:07Z-
dc.date.issued2016-12-02-
dc.identifier.citationJournal of Ethnic Foods 3, 2016: 292-296en_US
dc.identifier.issn2352-6181-
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6002-
dc.language.isoenen_US
dc.subjectAmylolytic Starteren_US
dc.subjectMarchaen_US
dc.subjectPolymerase Chain Reactionen_US
dc.subjectSikkimen_US
dc.subjectWickerhamomyces anomalusen_US
dc.titleIdentification of Yeasts by Polymerase-Chain-Reaction-Mediated Denaturing Gradient Gel Electrophoresis in Marcha, an Ethnic Amylolytic Starter of Indiaen_US
dc.typeArticleen_US
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