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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)
2015
Health Benefits of Fermented Foods and Beverages
Tamang, Jyoti Prakash, Ed.
24-Mar-2016
Diversity of Microorganisms in Global Fermented Foods and Beverages
Tamang, Jyoti Prakash
;
Watanabe, Koichi
;
Holzapfel, Wilhelm H.
2009
Lactic acid bacteria isolated from indigenous fermented bamboo products of Arunachal Pradesh in India and their functionality
Tamang, Buddhiman
;
Tamang, Jyoti P.
2010
In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas
Tamang, Buddhiman
;
Tamang, Jyoti Prakash
2013
Optimization of Traditional Processing of Selroti, a Popular Cereal Based Fermented Food
Yonzan, Hannah
;
Tamang, Jyoti Prakash
2009
Functional Properties of Lactic Acid Bacteria Isolated from Ethnic Fermented Vegetables of the Himalayas
Tamang, Jyoti Prakash [et al.]
2010
In situ Fermentation Dynamics During Production of Gundruk and Khalpi, Ethnic Fermented vegetable Products of the Himalayas
Tamang, Buddhiman
;
Tamang, Jyoti Prakash
1998
Role of Microorganisms in Traditional Fermented Foods
Tamang, Jyoti Prakash
2007
Lactic Acid Bacteria in Hamei and Marcha of North East India
Tamang, Jyoti Prakash [et al.]
2009
Traditional Knowledge of Biopreservation of Perishable Vegetable and Bamboo Shoots in Northeast India as Food Resources
Tamang, Buddhiman
;
Tamang, Jyoti Prakash
Discover
Author
6
Tamang, Jyoti Prakash
4
Tamang, Buddhiman
2
Tamang, Jyoti Prakash [et al.]
1
Holzapfel, Wilhelm H.
1
Tamang, Jyoti P.
1
Tamang, Jyoti Prakash, Ed.
1
Watanabe, Koichi
1
Yonzan, Hannah
Subject
3
Gundruk
3
Khalpi
2
Ekung
2
Eup
2
Himalayas
2
Hirring
2
North East India
1
Anishi
1
Bacillus
1
Biopreservation
.
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1998 - 1999