Please use this identifier to cite or link to this item:
http://dspace.cus.ac.in/jspui/handle/1/6680| Title: | Organoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of Bacillus |
| Authors: | Chettri, R Tamang, J. P |
| Issue Date: | Jul-2016 |
| Citation: | Journal L of Scientific & Industrial Research 75(7), 2016: 416-416 |
| URI: | http://dspace.cus.ac.in/jspui/handle/1/6680 |
| Appears in Collections: | Publication indexed in Web of Science |
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