Please use this identifier to cite or link to this item:
http://dspace.cus.ac.in/jspui/handle/1/1353| Title: | Microbiological and Physio-Chemical Changes During Fermentation of Kodo ko Jaanr, A traditional Alcoholic beverage of the Darjeeling Hills and Sikkim |
| Authors: | Thapa, S. Tamang, Jyoti Prakash |
| Keywords: | Kodo ko Jaanr Finger Millet Yeasts Lactic Acid Bacteria Fermented Alcoholic Bevarages Sikkim Darjeeling |
| Issue Date: | 2006 |
| Citation: | Indian Journal of Micrbiology 46 (4), Dec. 2006: 333-341 |
| URI: | http://dspace.cus.ac.in/jspui/handle/1/1353 |
| Appears in Collections: | Prof Jyoti Prakash Tamang |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJM-Kodo Jaanr (2006).pdf | 46.92 kB | Adobe PDF | View/Open |
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