Collection's Items (Sorted by Submit Date in Descending order): 41 to 57 of 57
| Issue Date | Title | Author(s) |
| 2009 | Functional Properties of Lactic Acid Bacteria Isolated from Ethnic Fermented Vegetables of the Himalayas | Tamang, Jyoti Prakash [et al.] |
| 2006 | Phenotypic Identification and Technological Properties of Lactic Acid Bacteria Isolated from Traditionally Processed Fish Products of the Eastern Himalayas | Thapa, Namrata; Pal, Joydeb; Tamang, Jyoti Prakash |
| 2008 | Phenotypic and Genotypic Identification of Lactic Acid bacteria Isolated From Ethnic Fermented Bamboo Tender Shoots of North East India | Tamang, Buddhiman [et al.] |
| 2012 | Plant-Based Fermented Foods and Beverages of Asia | Tamang, Jyoti Prakash |
| 2004 | Microbial Diversity in Ngari, hentak and Tungtap, Fermented Fish Products of North-East India | Thapa, Namrata; Pal, Joydeb; Tamang, Jyoti Prakash |
| 1998 | Effect of Temperatures During Pure Culture Fermentation of Kinema | Tamang, Jyoti Prakash; Nikkuni, S |
| 1996 | Selection of Starter Cultures for the Production of Kinema, a Fermented Soybean Food of the Himalaya | Tamang, Jyoti Prakash; Nikkuni, S |
| 2010 | Microbiological Studies of Ethnic Meat Products of the Eastern Himalayas | Rai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma |
| 2015 | Proximate, Mineral Composition and Antioxidant Properties of Some Wild Leafy Vegetables | Pradhan, S; Manivannan, S; Tamang, Jyoti Prakash |
| 2013 | Optimization of Traditional Processing of Selroti, a Popular Cereal Based Fermented Food | Yonzan, Hannah; 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 |
| 2014 | HACCP model of kinema, A Fermented Soybean Food | Rai, R; Kharel, Niki; Tamang, Jyoti Prakash |
| 1988 | Traditional Fermented Foods and Beverages of Darjeeling and Sikkim: A Review | Tamang, Jyoti Prakash; Sarkar, Prabir K; Heiseltine, Clifford W |
| 2006 | Microbial and Analytical Characterization of Chhu - A Traditional Fermented Milk Product of the Sikkim Himalayas | Dewan, Sailendra; Tamang, Jyoti Prakash |
| 2005 | Food Value of Common Edible Wild Plants of Sikkim | Rai, Arun Kumar; Sharma, Rudra Mani; Tamang, Jyoti Prakash |
| 2007 | Food Consumption in Sikkim With Special Reference to Traditional Fermented Foods and Beverages: A Micro Level Study | Tamang, Jyoti Prakash, et al.; Mukhopadhyay, Barun; Pal, Baidyanath |
| 2010 | Street Foods: Risk and Safety | Kharel, Niki; Tamang, Jyoti Prakash |
Collection's Items (Sorted by Submit Date in Descending order): 41 to 57 of 57
