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Sikkim University
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Sikkim University Faculty Publications
Department of Microbiology
Buddhiman Tamang
Dr. Bimala Singh
Dr. H K Tiwari
Nagendra Thakur
Prof Jyoti Prakash Tamang
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Issue Date
Title
Author(s)
27-Dec-2014
Bacillus Species Isolated from tungrymbai and bekang, Naturally Fermented Soybean Foods of India
Chettri, Rajen
;
Tamang, Jyoti Prakash
Jul-2016
Organoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of Bacillus
Chettri, Rajen
;
Tamang, Jyoti Prakash
21-Jun-2016
Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food
Chettri, Rajen
;
Bhutia, Meera O.
;
Tamang, Jyoti P.
Jun-2014
Functional Properties of Tungrymbai and Bekang, Naturally Fermented Soybean Foods of North East India
Chettri, Rajen
;
Tamang, Jyoti Prakash
2011
Determination of Saponin Contents in Raw Soybean and Fermented Soybean Foods of India
Omizu, Yohei
;
Tsukaoto, Chigen
;
Chettri, Rajen
;
Tamang, Jyoti Prakash
2009
Indigenous Knowledge of Northeast Women on Production of Ethnic Fermented Soybean Foods
Tamang, Jyoti Prakash
;
Chettri, Rajen
;
Sharma, Rudra Mani
2008
Microbiological Evaluation of Maseura, an Ethnic Fermented Legume-Based Condiment of Sikkim
Chettri, Rajen
;
Tamang, Jyoti Prakash
Discover
Author
6
Tamang, Jyoti Prakash
1
Bhutia, Meera O.
1
Omizu, Yohei
1
Sharma, Rudra Mani
1
Tamang, Jyoti P.
1
Tsukaoto, Chigen
Subject
5
Bekang
5
Tungrymbai
3
Kinema
2
Bacillus
2
Fermented Soybean
2
Fermented Soybeans
1
Aakhone
1
Ethnic Fermented Foods
1
Ethnic Fermented Soybean Foods
1
Fermented Foods
.
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Date issued
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2016
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2014
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2011
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2009
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2008