1. Sikkim University

Search


Current filters:
Start a new search
Add filters:

Use filters to refine the search results.

 | 
Results 11-20 of 32 (Search time: 0.003 seconds).
Item hits:
Issue DateTitleAuthor(s)
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
2010Indigenous Knowledge of Traditional Processing of Selroti, A Cereal-Based Ethnic Fermented Food of the NepalisYonzan, Hannah; Tamang, Jyoti Prakash
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
2010In situ Fermentation Dynamics During Production of Gundruk and Khalpi, Ethnic Fermented vegetable Products of the HimalayasTamang, Buddhiman; Tamang, Jyoti Prakash
2014Some Nonfermented Ethnic Foods of Sikkim in IndiaTamang, Jyoti Prakash; Thapa, Namrata
2010Microbiological Studies of Ethnic Meat Products of the Eastern HimalayasRai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma
2010Street Foods: Risk and SafetyKharel, Niki; Tamang, Jyoti Prakash
2014Traditional Technology and Product Characterization of Some Lesser-Known Ethnic Fermented Foods and Beverages of North Cachar Hills District of AssamChakrabarty, Jayasree; Sharma, G. D.; Tamang, Jyoti Prakash

Discover