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Sikkim University
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Sikkim University Faculty Publications
Department of Botany
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Prof. A. S. Chandel
Prof. T. B. Subba
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Issue Date
Title
Author(s)
27-Dec-2014
Bacillus Species Isolated from tungrymbai and bekang, Naturally Fermented Soybean Foods of India
Chettri, Rajen
;
Tamang, Jyoti Prakash
2014
Some Nonfermented Ethnic Foods of Sikkim in India
Tamang, Jyoti Prakash
;
Thapa, Namrata
2014
Traditional Technology and Product Characterization of Some Lesser-Known Ethnic Fermented Foods and Beverages of North Cachar Hills District of Assam
Chakrabarty, Jayasree
;
Sharma, G. D.
;
Tamang, Jyoti Prakash
Oct-2014
Traditional technology and product characterization of some lesser-known ethnic fermented foods and beverages of North Cachar Hills District of Assam
Chakrabarty, Jayasree
;
Sharma, G. D
;
Tamang, Jyoti Prakash
Jun-2014
Functional Properties of Tungrymbai and Bekang, Naturally Fermented Soybean Foods of North East India
Chettri, Rajen
;
Tamang, Jyoti Prakash
2014
HACCP model of kinema, A Fermented Soybean Food
Rai, R
;
Kharel, Niki
;
Tamang, Jyoti Prakash
Discover
Author
2
Chakrabarty, Jayasree
2
Chettri, Rajen
1
Kharel, Niki
1
Rai, R
1
Sharma, G. D
1
Sharma, G. D.
1
Thapa, Namrata
Subject
2
Bekang
2
Fermented Soybeans
2
Tungrymbai
1
Assam
1
Bacillus
1
Bhutia
1
Ethnic Foods
1
Fermented Food and Beverages
1
Fermented Soybean Food
1
Functional properties
.
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