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Sikkim University
Browsing by Author Chettri, R
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Showing results 6 to 9 of 9
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Issue Date
Title
Author(s)
2012
Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India
Tamang, J.P
;
Tamang, N
;
Thapa, S
;
Dewan, S
;
Tamang, B
;
Yonzan, H
;
Rai, A.K
;
Chettri, R
;
Chakrabarty, J
;
Kharel, N
Jul-2016
Organoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of Bacillus
Chettri, R
;
Tamang, J. P
2016
Organoleptic evaluation of Tungrymbai and Bekang, naturally fermented soybean foods, produced by using selected species of Bacillus
Chettri, R
;
Tamang, J.P.
2016
Poly-γ-glutamic acid (PGA)-producing Bacillus species isolated from Kinema, Indian fermented soybean food
Chettri, R
;
Bhutia, M.O
;
Tamang, J.P