Please use this identifier to cite or link to this item:
http://dspace.cus.ac.in/jspui/handle/1/5996| Title: | Functional Properties of Tungrymbai and Bekang, Naturally Fermented Soybean Foods of North East India |
| Authors: | Chettri, Rajen Tamang, Jyoti Prakash |
| Keywords: | Functional properties Fermented Soybeans Tungrymbai Bekang |
| Issue Date: | Jun-2014 |
| Publisher: | New Delhi: New Delhi Publishers |
| Citation: | International Journal of Fermented Foods 3 (1), 2014: 87-103 |
| URI: | http://dspace.cus.ac.in/jspui/handle/1/5996 |
| ISSN: | 2319-3549; Online ISSN: 2321-712X |
| Appears in Collections: | Prof Jyoti Prakash Tamang |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJFF-2014.pdf | 465.27 kB | Adobe PDF | View/Open |
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