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/1/5996
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dc.contributor.authorChettri, Rajen-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2018-05-18T10:06:09Z-
dc.date.available2018-05-18T10:06:09Z-
dc.date.issued2014-06-
dc.identifier.citationInternational Journal of Fermented Foods 3 (1), 2014: 87-103en_US
dc.identifier.issn2319-3549; Online ISSN: 2321-712X-
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/5996-
dc.language.isoenen_US
dc.publisherNew Delhi: New Delhi Publishersen_US
dc.subjectFunctional propertiesen_US
dc.subjectFermented Soybeansen_US
dc.subjectTungrymbaien_US
dc.subjectBekangen_US
dc.titleFunctional Properties of Tungrymbai and Bekang, Naturally Fermented Soybean Foods of North East Indiaen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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