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Sikkim University
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Sikkim University Faculty Publications
Department of Microbiology
Prof Jyoti Prakash Tamang
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Results 21-29 of 29 (Search time: 0.006 seconds).
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Issue Date
Title
Author(s)
1-Feb-2017
Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan
Shangplian, H. N. J.
;
Sharma, Sharmila
;
Rai, Ranjita
;
Tamang, Jyoti Prakash
2012
Plant-Based Fermented Foods and Beverages of Asia
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
Apr-2016
Functional Properties of Microorganisms in Fermented Foods
Tamang, Jyoti Prakash
;
Shin, Dong-Hwa
;
Jung, Su-Jin
;
Chae, Soo-Wan
2014
HACCP model of kinema, A Fermented Soybean Food
Rai, R
;
Kharel, Niki
;
Tamang, Jyoti Prakash
2015
Proximate, Mineral Composition and Antioxidant Properties of Some Wild Leafy Vegetables
Pradhan, S
;
Manivannan, S
;
Tamang, Jyoti Prakash
Jun-2017
Prevalence of Staphylococcus and Micrococcus in Traditionally Prepared Meat Products
Rai, Arun Kumar
;
Tamang, Jyoti Prakash
Jan-2018
Bacterial Community in Naturally Fermented Milk Products of Arunachal Pradesh and Sikkim of India Analysed by High-throughput Amplicon Sequencing
Shangpliang, H. Nakibapher Jones
;
Rai, Ranjita
;
Keisam, Santosh
;
Jeyaram, Kumaraswamy
;
Tamang, Jyoti Prakash
Sep-2017
Analysis of Bacterial and Fungal Communities in Marcha and Thiat, Traditionally Prepared Amylolytic Starters of India
Sha, Shankar Prasad
;
Jani, Kunal
;
Sharma, Avinash
;
Anupma, Anu
;
Pradhan, Pooja
;
Shouche, Yogesh
;
Tamang, Jyoti Prakash
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Author
4
Chettri, Rajen
4
Sha, Shankar Prasad
3
Kharel, Niki
3
Pradhan, Pooja
3
Rai, Ranjita
2
Jani, Kunal
2
Palni, Uma
2
Rai, Arun Kumar
2
Shangpliang, H. Nakibapher Jones
2
Sharma, Avinash
.
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Subject
4
Bacillus
4
Bekang
4
Fermented Foods
4
Kinema
4
Sikkim
4
Tungrymbai
3
Eastern Himalayas
3
Ethnic Foods
3
LAB
3
Yeasts
.
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2019
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2016
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2015
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2014
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2013
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2011
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2010
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