1. Sikkim University

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Results 11-20 of 48 (Search time: 0.006 seconds).
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Issue DateTitleAuthor(s)
3-Dec-2016Naturally Fermented Milk Products of the Eastern HimalayasRai, Ranjita; Shangpliang, H. Nakibapher Jones; Tamang, Jyoti Prakash
Jan-2018Traditional Skill of Ethnic People of the Eastern Himalayas and North East India in Preserving Microbiota as Dry Amylolytic StartersAnu, Anupma; Pradhan, Pooja; Sha, Shankar Prasad; Tamang, Jyoti Prakash
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
2009Traditional Knowledge of the Himalayan People on Production of Indigenous Meat ProductsRai, Arun Kumar; Palni, Uma; Tamang, Jyoti Prakash
1988Traditional Fermented Foods and Beverages of Darjeeling and Sikkim: A ReviewTamang, Jyoti Prakash; Sarkar, Prabir K; Heiseltine, Clifford W
2010Indigenous Knowledge of Traditional Processing of Selroti, A Cereal-Based Ethnic Fermented Food of the NepalisYonzan, Hannah; Tamang, Jyoti Prakash
1998Effect of Temperatures During Pure Culture Fermentation of KinemaTamang, Jyoti Prakash; Nikkuni, S
2013Optimization of Traditional Processing of Selroti, a Popular Cereal Based Fermented FoodYonzan, Hannah; Tamang, Jyoti Prakash
2015Naturally Fermented Ethnic Soybean Foods in IndiaTamang, Jyoti Prakash
2006Phenotypic Identification and Technological Properties of Lactic Acid Bacteria Isolated from Traditionally Processed Fish Products of the Eastern HimalayasThapa, Namrata; Pal, Joydeb; Tamang, Jyoti Prakash

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