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/1/7016
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dc.contributor.authorThapa, N-
dc.contributor.authorTamang, J.P.-
dc.date.accessioned2020-09-10T08:50:23Z-
dc.date.available2020-09-10T08:50:23Z-
dc.date.issued2015-
dc.identifier.citationHealth Benefits of Fermented Foods and Beverages, 2015en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/7016-
dc.titleFunctionality and therapeutic values of fermented foodsen_US
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