1. Sikkim University

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Results 1-10 of 13 (Search time: 0.004 seconds).
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Issue DateTitleAuthor(s)
Apr-2015Ethnobiology of Wild Leafy Vegetables of SikkimPradhan, Sudhan; Tamang, Jyoti Prakash
2-Feb-2014Prevalence of Gastrointestinal Disease and Its Associated Risk Factors in Sikkim and Darjeeling DistrictsGajamer, Varsha Rani; Tiwari, Hare Krishna
2-Dec-2016Identification of Yeasts by Polymerase-Chain-Reaction-Mediated Denaturing Gradient Gel Electrophoresis in Marcha, an Ethnic Amylolytic Starter of IndiaSha, Shankar P.; Anupama, Anu; Pradhan, Pooja; Prasad, Gandham S.; Tamang, Jyoti Prakash
1988Traditional Fermented Foods and Beverages of Darjeeling and Sikkim: A ReviewTamang, Jyoti Prakash; Sarkar, Prabir K; Heiseltine, Clifford W
2014Some Nonfermented Ethnic Foods of Sikkim in IndiaTamang, Jyoti Prakash; Thapa, Namrata
1996Indigenous Fermented Food Beverages of Darjeeling Hills and Sikkim: A Process and Product CharacterizationTamang, Jyoti Prakash; Thapa, S.; Tamang, N.; Rai, B.
2006Microbial and Analytical Characterization of Chhu - A Traditional Fermented Milk Product of the Sikkim HimalayasDewan, Sailendra; 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
2005Food Value of Common Edible Wild Plants of SikkimRai, Arun Kumar; Sharma, Rudra Mani; Tamang, Jyoti Prakash
2008Microbiological Evaluation of Maseura, an Ethnic Fermented Legume-Based Condiment of SikkimChettri, Rajen; Tamang, Jyoti Prakash

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