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 56 to 75 of 81 < previous   next >
Issue DateTitleAuthor(s)
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
2012Plant-Based Fermented Foods and Beverages of AsiaTamang, Jyoti Prakash
Jun-2017Prevalence of Staphylococcus and Micrococcus in Traditionally Prepared Meat ProductsRai, Arun Kumar; Tamang, Jyoti Prakash
2015Proximate, Mineral Composition and Antioxidant Properties of Some Wild Leafy VegetablesPradhan, S; Manivannan, S; Tamang, Jyoti Prakash
2015Religious Ethnic FoodsKwon, Dae Young; Tamang, Jyoti Prakash
2007Role of Lactic Acid Bacteria and their Functional Properties in Goyang, a Fermented Leafy Vegetable Product of the SherpasTamang, Buddhiman; Tamang, Jyoti Prakash
1998Role of Microorganisms in Traditional Fermented FoodsTamang, Jyoti Prakash
1996Selection of Starter Cultures for the Production of Kinema, a Fermented Soybean Food of the HimalayaTamang, Jyoti Prakash; Nikkuni, S
1993Sinki: A Traditional Lactic Acid Fermented Radish Tap Root ProductTamang, Jyoti Prakash; Sarkar, Prabir Kumar
2014Some Nonfermented Ethnic Foods of Sikkim in IndiaTamang, Jyoti Prakash; Thapa, Namrata
1-Feb-2017Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of BhutanShangplian, H. N. J.; Sharma, Sharmila; Rai, Ranjita; Tamang, Jyoti Prakash
2010Street Foods: Risk and SafetyKharel, Niki; Tamang, Jyoti Prakash
1988Traditional Fermented Foods and Beverages of Darjeeling and Sikkim: A ReviewTamang, Jyoti Prakash; Sarkar, Prabir K; Heiseltine, Clifford W
Jan-2009Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resourcesTamang, Buddhiman; Tamang, Jyoti Prakash
2009Traditional Knowledge of Biopreservation of Perishable Vegetable and Bamboo Shoots in Northeast India as Food ResourcesTamang, Buddhiman; Tamang, Jyoti Prakash
2009Traditional Knowledge of the Himalayan People on Production of Indigenous Meat ProductsRai, Arun Kumar; Palni, Uma; Tamang, Jyoti Prakash
Jan-2009Traditional knowledge of the Himalayan people on production of indigenous meat productsRai, Arun K; Palni, Uma; Tamang, Jyoti Prakash
2009Traditional Knowledge of the Himalayan People on Production of Indigenous Meat ProductsRai, Arun Kumar; Palni, Uma; Tamang, Jyoti Prakash
Showing results 56 to 75 of 81 < previous   next >