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/1/6006
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dc.contributor.authorSha, Shankar Prasad-
dc.contributor.authorJani, Kunal-
dc.contributor.authorSharma, Avinash-
dc.contributor.authorAnupma, Anu-
dc.contributor.authorPradhan, Pooja-
dc.contributor.authorShouche, Yogesh-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2018-05-18T11:18:57Z-
dc.date.available2018-05-18T11:18:57Z-
dc.date.issued2017-09-
dc.identifier.citationScientific Reports 7, September 2017: 1-7en_US
dc.identifier.issn2045-2322 (online)-
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6006-
dc.language.isoenen_US
dc.subjectFermented Foodsen_US
dc.subjectAmylolytic Startersen_US
dc.subjectMarchaen_US
dc.titleAnalysis of Bacterial and Fungal Communities in Marcha and Thiat, Traditionally Prepared Amylolytic Starters of Indiaen_US
dc.typeArticleen_US
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