1. Sikkim University

Browsing by Author Tamang, Jyoti Prakash

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Issue DateTitleAuthor(s)
1998Effect of Temperatures During Pure Culture Fermentation of KinemaTamang, Jyoti Prakash; Nikkuni, S
Apr-2015Ethnobiology of wild leafy vegetables of SikkimPradhan, Sudhan; Tamang, Jyoti Prakash
Apr-2015Ethnobiology of Wild Leafy Vegetables of SikkimPradhan, Sudhan; Tamang, Jyoti Prakash
2005Food Value of Common Edible Wild Plants of SikkimRai, Arun Kumar; Sharma, Rudra Mani; Tamang, Jyoti Prakash
2005Food Value of Common Edible Wild Plants of SikkimRai, Arun Kumar; Sharma, Rudra Mani; Tamang, Jyoti Prakash
30-Sep-2009Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the HimalayasTamang, Jyoti Prakash; Tamang, Buddhiman; Schillinger, Ulrich; Guigas, Claudia; Holzapfel, Wilhelm H
Apr-2016Functional Properties of Microorganisms in Fermented FoodsTamang, Jyoti Prakash; Shin, Dong-Hwa; Jung, Su-Jin; Chae, Soo-Wan
Jun-2014Functional Properties of Tungrymbai and Bekang, Naturally Fermented Soybean Foods of North East IndiaChettri, Rajen; Tamang, Jyoti Prakash
Nov-2011Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East IndiaJeyaram, Kumaraswamy; Tamang, Jyoti Prakash; Capece, Angela; Romano, Patrizia
2014HACCP model of kinema, A Fermented Soybean FoodRai, R; Kharel, Niki; Tamang, Jyoti Prakash
2010Himalayan Fermented FoodsTamang, Jyoti Prakash
2-Dec-2016Identification of Yeasts by Polymerase-Chain-Reaction-Mediated Denaturing Gradient Gel Electrophoresis in Marcha, an Ethnic Amylolytic Starter of IndiaSha, Shankar P.; Anupama, Anu; Pradhan, Pooja; Prasad, Gandham S.; Tamang, Jyoti Prakash
2010In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the HimalayasTamang, Buddhiman; Tamang, Jyoti Prakash
Oct-2010In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the HimalayasTamang, Buddhiman; Tamang, Jyoti Prakash
2010In situ Fermentation Dynamics During Production of Gundruk and Khalpi, Ethnic Fermented vegetable Products of the HimalayasTamang, Buddhiman; Tamang, Jyoti Prakash
1996Indigenous Fermented Food Beverages of Darjeeling Hills and Sikkim: A Process and Product CharacterizationTamang, Jyoti Prakash; Thapa, S.; Tamang, N.; Rai, B.
Jan-2009Indigenous knowledge of Northeast women on production of ethnic fermented soybean foodsTamang, Jyoti Prakash; Chettri, Rajen; Sharma, Rudra Mani
2009Indigenous Knowledge of Northeast Women on Production of Ethnic Fermented Soybean FoodsTamang, Jyoti Prakash; Chettri, Rajen; Sharma, Rudra Mani
Jan-2009Indigenous Knowledge of the Ethnic people of North East India in Bio-resources ManagementMukherjee, Pulok K; Tamang, Jyoti Prakash
2010Indigenous Knowledge of Traditional Processing of Selroti, A Cereal-Based Ethnic Fermented Food of the NepalisYonzan, Hannah; Tamang, Jyoti Prakash
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