1. Sikkim University

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Results 41-49 of 49 (Search time: 0.002 seconds).
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Issue DateTitleAuthor(s)
2015Proximate, Mineral Composition and Antioxidant Properties of Some Wild Leafy VegetablesPradhan, S; Manivannan, S; 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
2009Traditional Knowledge of Biopreservation of Perishable Vegetable and Bamboo Shoots in Northeast India as Food ResourcesTamang, Buddhiman; 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
1998Consumption Pattern of Traditional Fermented Foods in the Sikkim HimalayaYonzan, Hannah; Tamang, Jyoti Prakash
Jun-2017Prevalence of Staphylococcus and Micrococcus in Traditionally Prepared Meat ProductsRai, Arun Kumar; Tamang, Jyoti Prakash
Jan-2018Bacterial Community in Naturally Fermented Milk Products of Arunachal Pradesh and Sikkim of India Analysed by High-throughput Amplicon SequencingShangpliang, H. Nakibapher Jones; Rai, Ranjita; Keisam, Santosh; Jeyaram, Kumaraswamy; Tamang, Jyoti Prakash
Sep-2017Analysis of Bacterial and Fungal Communities in Marcha and Thiat, Traditionally Prepared Amylolytic Starters of IndiaSha, Shankar Prasad; Jani, Kunal; Sharma, Avinash; Anupma, Anu; Pradhan, Pooja; Shouche, Yogesh; Tamang, Jyoti Prakash

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