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/1/5997
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dc.contributor.authorChettri, Rajen-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2018-05-18T10:07:28Z-
dc.date.available2018-05-18T10:07:28Z-
dc.date.issued2014-12-27-
dc.identifier.citationInternational Journal of Food Microbiology 197, 2015: 72-76en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/5997-
dc.language.isoenen_US
dc.subjectBacillusen_US
dc.subjectFermented Soybeansen_US
dc.subjectTungrymbaien_US
dc.subjectBekangen_US
dc.subjectMolecular Techniquesen_US
dc.titleBacillus Species Isolated from tungrymbai and bekang, Naturally Fermented Soybean Foods of Indiaen_US
dc.typeArticleen_US
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