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/1/5991
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dc.contributor.authorShangplian, H. N. J.-
dc.contributor.authorSharma, Sharmila-
dc.contributor.authorRai, Ranjita-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2018-05-18T09:49:58Z-
dc.date.available2018-05-18T09:49:58Z-
dc.date.issued2017-02-01-
dc.identifier.citationFrontiers in Microbiology 8 (116), 2017: 1-6 [doi: 10.3389/fmicb.2017.00116]en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/5991-
dc.language.isoenen_US
dc.subjectTechnological propertiesen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectDahien_US
dc.subjectDatshien_US
dc.subjectNaturally fermented milk productsen_US
dc.titleSome Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutanen_US
dc.typeArticleen_US
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