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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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Issue Date
Title
Author(s)
2006
Microbiological and Physio-Chemical Changes During Fermentation of Kodo ko Jaanr, A traditional Alcoholic beverage of the Darjeeling Hills and Sikkim
Thapa, S.
;
Tamang, Jyoti Prakash
2009
Traditional Knowledge of Biopreservation of Perishable Vegetable and Bamboo Shoots in Northeast India as Food Resources
Tamang, Buddhiman
;
Tamang, Jyoti Prakash
2005
Food Value of Common Edible Wild Plants of Sikkim
Rai, Arun Kumar
;
Sharma, Rudra Mani
;
Tamang, Jyoti Prakash
2008
Microbiological Evaluation of Maseura, an Ethnic Fermented Legume-Based Condiment of Sikkim
Chettri, Rajen
;
Tamang, Jyoti Prakash
1998
Consumption Pattern of Traditional Fermented Foods in the Sikkim Himalaya
Yonzan, Hannah
;
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
Discover
Author
6
Chettri, Rajen
4
Rai, Arun Kumar
4
Sha, Shankar Prasad
3
Kharel, Niki
3
Palni, Uma
3
Pradhan, Pooja
3
Rai, Ranjita
3
Tamang, Buddhiman
3
Thapa, Namrata
3
Yonzan, Hannah
.
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Subject
10
Sikkim
9
Kinema
6
Fermented Foods
5
Bacillus
5
Bekang
5
LAB
5
Tungrymbai
4
Darjeeling
4
Lactic Acid Bacteria
4
Yeasts
.
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Date issued
29
2010 - 2019
11
2000 - 2009
7
1990 - 1999
1
1988 - 1989