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/1/6004
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dc.contributor.authorChettri, Rajen-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2018-05-18T11:13:07Z-
dc.date.available2018-05-18T11:13:07Z-
dc.date.issued2016-07-
dc.identifier.citationJournal of Scientific and Industrial Research 75 (July) 2016: 416-419en_US
dc.identifier.issn0975-1084 (Online); 0022-4456 (Print)-
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6004-
dc.language.isoenen_US
dc.subjectTungrymbaien_US
dc.subjectBekangen_US
dc.subjectSensory Evaluationen_US
dc.subjectStarter Cultureen_US
dc.titleOrganoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of Bacillusen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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