1. Sikkim University

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Issue DateTitleAuthor(s)
2017Preparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cerealsRay, S; Bagyaraj, D.J; Thilagar, G; Tamang, J.P
2016Naturally fermented milk products of the Eastern HimalayasRai, R; Shangpliang, H.N.J; Tamang, J.P
2016Functional properties of microorganisms in fermented foodsTamang, J.P; Shin, D.-H; Jung, S.-J; Chae, S.-W
2016Review: Diversity of microorganisms in global fermented foods and beveragesTamang, J.P; Watanabe, K; Holzapfel, W.H.
2016Animal-based fermented foods of AsiaTamang, J.P
2015Proximate, mineral composition and antioxidant properties of some wild leafy vegetablesPradhan, S; Manivannan, S; Tamang, J.P
2015Health benefits of fermented foods and beveragesTamang, J.P
2016PrefaceTamang, J.P
2016PrefaceTamang, J.P
2009Indigenous knowledge of Northeast women on production of ethnic fermented soybean foodsTamang, J.P; Chettri, R; Sharma, R.M

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