1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Department of Microbiology
  4. Prof Jyoti Prakash Tamang
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/1363
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dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2015-05-08T09:49:07Z-
dc.date.available2015-05-08T09:49:07Z-
dc.date.issued2015-
dc.identifier.citationJournal of Ethnic Foods 2, 2015: 8-17en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/1363-
dc.language.isoenen_US
dc.subjectBacillusen_US
dc.subjectEthnic Foodsen_US
dc.subjectKinemaen_US
dc.subjectNaturally Fermented Soybeansen_US
dc.titleNaturally Fermented Ethnic Soybean Foods in Indiaen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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