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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)
1996
Selection of Starter Cultures for the Production of Kinema, a Fermented Soybean Food of the Himalaya
Tamang, Jyoti Prakash
;
Nikkuni, S
1998
Effect of Temperatures During Pure Culture Fermentation of Kinema
Tamang, Jyoti Prakash
;
Nikkuni, S
1998
Role of Microorganisms in Traditional Fermented Foods
Tamang, Jyoti Prakash
1996
Indigenous Fermented Food Beverages of Darjeeling Hills and Sikkim: A Process and Product Characterization
Tamang, Jyoti Prakash
;
Thapa, S.
;
Tamang, N.
;
Rai, B.
1999
Development of Pulverised Starter for Kinema Production
Tamang, Jyoti Prakash
1993
Sinki: A Traditional Lactic Acid Fermented Radish Tap Root Product
Tamang, Jyoti Prakash
;
Sarkar, Prabir Kumar
1998
Consumption Pattern of Traditional Fermented Foods in the Sikkim Himalaya
Yonzan, Hannah
;
Tamang, Jyoti Prakash
Discover
Author
7
Tamang, Jyoti Prakash
2
Nikkuni, S
1
Rai, B.
1
Sarkar, Prabir Kumar
1
Tamang, N.
1
Thapa, S.
1
Yonzan, Hannah
Subject
3
Kinema
2
Bacillus subtilis
2
KK2:B10
2
Soybean
2
Traditional Fermented Foods
1
Bacilllus subtilis
1
Consumption Pattern
1
Darjeeling
1
Fermentation
1
Fermented Food and beverages
.
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Date issued
1
1999
3
1998
2
1996
1
1993