Please use this identifier to cite or link to this item:
http://dspace.cus.ac.in/jspui/handle/1/6004| Title: | Organoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of Bacillus |
| Authors: | Chettri, Rajen Tamang, Jyoti Prakash |
| Keywords: | Tungrymbai Bekang Sensory Evaluation Starter Culture |
| Issue Date: | Jul-2016 |
| Citation: | Journal of Scientific and Industrial Research 75 (July) 2016: 416-419 |
| URI: | http://dspace.cus.ac.in/jspui/handle/1/6004 |
| ISSN: | 0975-1084 (Online); 0022-4456 (Print) |
| Appears in Collections: | Prof Jyoti Prakash Tamang |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JSIR-2016.pdf | 108.14 kB | Adobe PDF | View/Open |
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