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Sikkim University
Browsing by Author Tamang, Jyoti Prakash
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Showing results 21 to 40 of 81
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Issue Date
Title
Author(s)
30-Sep-2009
Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas
Tamang, Jyoti Prakash
;
Tamang, Buddhiman
;
Schillinger, Ulrich
;
Guigas, Claudia
;
Holzapfel, Wilhelm H
Apr-2016
Functional Properties of Microorganisms in Fermented Foods
Tamang, Jyoti Prakash
;
Shin, Dong-Hwa
;
Jung, Su-Jin
;
Chae, Soo-Wan
Jun-2014
Functional Properties of Tungrymbai and Bekang, Naturally Fermented Soybean Foods of North East India
Chettri, Rajen
;
Tamang, Jyoti Prakash
Nov-2011
Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India
Jeyaram, Kumaraswamy
;
Tamang, Jyoti Prakash
;
Capece, Angela
;
Romano, Patrizia
2014
HACCP model of kinema, A Fermented Soybean Food
Rai, R
;
Kharel, Niki
;
Tamang, Jyoti Prakash
2010
Himalayan Fermented Foods
Tamang, Jyoti Prakash
2-Dec-2016
Identification of Yeasts by Polymerase-Chain-Reaction-Mediated Denaturing Gradient Gel Electrophoresis in Marcha, an Ethnic Amylolytic Starter of India
Sha, Shankar P.
;
Anupama, Anu
;
Pradhan, Pooja
;
Prasad, Gandham S.
;
Tamang, Jyoti Prakash
2010
In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas
Tamang, Buddhiman
;
Tamang, Jyoti Prakash
Oct-2010
In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas
Tamang, Buddhiman
;
Tamang, Jyoti Prakash
2010
In situ Fermentation Dynamics During Production of Gundruk and Khalpi, Ethnic Fermented vegetable Products of the Himalayas
Tamang, Buddhiman
;
Tamang, Jyoti Prakash
1996
Indigenous Fermented Food Beverages of Darjeeling Hills and Sikkim: A Process and Product Characterization
Tamang, Jyoti Prakash
;
Thapa, S.
;
Tamang, N.
;
Rai, B.
Jan-2009
Indigenous knowledge of Northeast women on production of ethnic fermented soybean foods
Tamang, Jyoti Prakash
;
Chettri, Rajen
;
Sharma, Rudra Mani
2009
Indigenous Knowledge of Northeast Women on Production of Ethnic Fermented Soybean Foods
Tamang, Jyoti Prakash
;
Chettri, Rajen
;
Sharma, Rudra Mani
Jan-2009
Indigenous Knowledge of the Ethnic people of North East India in Bio-resources Management
Mukherjee, Pulok K
;
Tamang, Jyoti Prakash
2010
Indigenous Knowledge of Traditional Processing of Selroti, A Cereal-Based Ethnic Fermented Food of the Nepalis
Yonzan, Hannah
;
Tamang, Jyoti Prakash
2007
Lactic Acid Bacteria in Hamei and Marcha of North East India
Tamang, Jyoti Prakash
;
Dewan, S
;
Rai, A
;
Schillinger, U
;
Hozlapfel, W H
Oct-2011
Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas
Oki, Kaihei
;
Rai, Arun Kumar
;
Sato, Sumie
;
Watanabe, Koichi
;
Tamang, Jyoti Prakash
2011
Lactic Acid Bacteria Isolated from Ethnic Preserved Meat Products of the Western Himalayas
Oki, Kaihei
;
Rai, Arun Kumar
;
Sato, Sumie
;
Watanabe, Koiche
;
Tamang, Jyoti Prakash
2006
Microbial and Analytical Characterization of Chhu - A Traditional Fermented Milk Product of the Sikkim Himalayas
Dewan, Sailendra
;
Tamang, Jyoti Prakash
2004
Microbial Diversity in Ngari, hentak and Tungtap, Fermented Fish Products of North-East India
Thapa, Namrata
;
Pal, Joydeb
;
Tamang, Jyoti Prakash