1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Publication indexed in Web of Science
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/6656
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dc.contributor.authorSonar, N. R-
dc.contributor.authorVijayendra, S. V. N.-
dc.contributor.authorPrakash, M-
dc.contributor.authorSaikia, M.-
dc.contributor.authoramang, J. P-
dc.contributor.authorHalami, P. M.-
dc.date.accessioned2020-07-06T05:01:28Z-
dc.date.available2020-07-06T05:01:28Z-
dc.date.issued2015-
dc.identifier.citationInternational Food Research Journal 22(2), 2015: 788-797en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6656-
dc.titleNutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of Indiaen_US
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