1. Sikkim University

Browsing by Author Tamang, Jyoti Prakash

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Showing results 39 to 58 of 81 < previous   next >
Issue DateTitleAuthor(s)
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
2010Microbiology and Nutritional Value of Selroti, an Ethnic Fermented Cereal Food of the HimalayasYonzan, Hannah; Tamang, Jyoti Prakash
Jan-2012Microorganisms and Nutritional value of Ethnic fermented foods and alcoholic beverages of North East IndiaTamang, Jyoti Prakash; Tamang, Namrata; Thapa, Saroj; Dewan, Sailendra; Tamang, Buddhiman; Yonzan, Hannah; Rai, Arun Kumar; Chettri, Rajen; Chakrabarty, Jayasree; Kharel, Niki
2015Microorganisms in Fermented Foods and BeveragesTamang, Jyoti Prakash; Thapa, Namrata; Tamang, Buddhiman; Rai, Arun; Chettri, Rajen
Mar-2019Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing MethodSha, Shankar Prasad; Suryavanshi, Mangesh Vasant; Tamang, Jyoti Prakash
5-May-2019Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing MethodSha, Shankar Prasad; Suryavanshi, Mangesh Vasant; Tamang, Jyoti Prakash
2003Native Microorganisms in the Fermentation of KinemaTamang, Jyoti Prakash
2015Naturally Fermented Ethnic Soybean Foods in IndiaTamang, Jyoti Prakash
3-Dec-2016Naturally Fermented Milk Products of the Eastern HimalayasRai, Ranjita; Shangpliang, H. Nakibapher Jones; Tamang, Jyoti Prakash
2010Nutritional Value of Lesser-Known Ethnic Meat Products of the HimalayasRai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma
2013Optimization of Traditional Processing of Selroti, a Popular Cereal Based Fermented FoodYonzan, Hannah; Tamang, Jyoti Prakash
Jul-2016Organoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of BacillusChettri, Rajen; Tamang, Jyoti Prakash
2006Phenotypic Identification and Technological Properties of Lactic Acid Bacteria Isolated from Traditionally Processed Fish Products of the Eastern HimalayasThapa, Namrata; Pal, Joydeb; Tamang, Jyoti Prakash
Showing results 39 to 58 of 81 < previous   next >