1. Sikkim University

Browsing by Author Tamang, Jyoti Prakash

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 27 to 46 of 81 < previous   next >
Issue DateTitleAuthor(s)
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
2007Lactic Acid Bacteria in Hamei and Marcha of North East IndiaTamang, Jyoti Prakash; Dewan, S; Rai, A; Schillinger, U; Hozlapfel, W H
Oct-2011Lactic acid bacteria isolated from ethnic preserved meat products of the Western HimalayasOki, Kaihei; Rai, Arun Kumar; Sato, Sumie; Watanabe, Koichi; Tamang, Jyoti Prakash
2011Lactic Acid Bacteria Isolated from Ethnic Preserved Meat Products of the Western HimalayasOki, Kaihei; Rai, Arun Kumar; Sato, Sumie; Watanabe, Koiche; Tamang, Jyoti Prakash
2006Microbial and Analytical Characterization of Chhu - A Traditional Fermented Milk Product of the Sikkim HimalayasDewan, Sailendra; Tamang, Jyoti Prakash
2004Microbial Diversity in Ngari, hentak and Tungtap, Fermented Fish Products of North-East IndiaThapa, Namrata; Pal, Joydeb; Tamang, Jyoti Prakash
2006Microbiological and Physio-Chemical Changes During Fermentation of Kodo ko Jaanr, A traditional Alcoholic beverage of the Darjeeling Hills and SikkimThapa, S.; Tamang, Jyoti Prakash
21-Jan-2016Microbiological Assessment of Ethnic Street Foods of the HimalayasKharel, Niki; Palni, Uma; Tamang, Jyoti Prakash
2008Microbiological Evaluation of Maseura, an Ethnic Fermented Legume-Based Condiment of SikkimChettri, Rajen; Tamang, Jyoti Prakash
2010Microbiological Studies of Ethnic Meat Products of the Eastern HimalayasRai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma
2010Microbiological Studies of Ethnic Meat Products of the Eastern HimalayasRai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma
Jul-2010Microbiological studies of ethnic meat products of the Eastern HimalayasRai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma
Showing results 27 to 46 of 81 < previous   next >