1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Publication indexed in Scopus
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/6909
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dc.contributor.authorRay, S-
dc.contributor.authorBagyaraj, D.J-
dc.contributor.authorThilagar, G-
dc.contributor.authorTamang, J.P-
dc.date.accessioned2020-08-24T05:21:46Z-
dc.date.available2020-08-24T05:21:46Z-
dc.date.issued2017-
dc.identifier.citationJournal of Ethnic Foods 3(4), 2017en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6909-
dc.titlePreparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cerealsen_US
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