1. Sikkim University

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Results 21-30 of 43 (Search time: 0.007 seconds).
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Issue DateTitleAuthor(s)
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
2015Microorganisms in Fermented Foods and BeveragesTamang, Jyoti Prakash; Thapa, Namrata; Tamang, Buddhiman; Rai, Arun; Chettri, Rajen
Oct-2011Lactic acid bacteria isolated from ethnic preserved meat products of the Western HimalayasOki, Kaihei; Rai, Arun Kumar; Sato, Sumie; Watanabe, Koichi; Tamang, Jyoti Prakash
8-Sep-2017Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of IndiaSha, Shankar Prasad; Jani, Kunal; Sharma, Avinash; Anupma, Anu; Pradhan, Pooja; Shouche, Yogesh; Tamang, Jyoti Prakash
Oct-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

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