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Results 1-6 of 6 (Search time: 0.001 seconds).
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Issue Date
Title
Author(s)
2015
Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India
Chettri, R
;
Tamang, J.P
2011
Determination of saponin contents in raw soybean and fermented soybean foods of India
Omizu, Y
;
Tsukamoto, C
;
Chettri, R
;
Tamang, J.P
2012
Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India
Tamang, J.P
;
Tamang, N
;
Thapa, S
;
Dewan, S
;
Tamang, B
;
Yonzan, H
;
Rai, A.K
;
Chettri, R
;
Chakrabarty, J
;
Kharel, N
2009
Indigenous knowledge of Northeast women on production of ethnic fermented soybean foods
Tamang, J.P
;
Chettri, R
;
Sharma, R.M
2015
Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India
Chettri, R
;
Tamang, J.P
2016
Poly-γ-glutamic acid (PGA)-producing Bacillus species isolated from Kinema, Indian fermented soybean food
Chettri, R
;
Bhutia, M.O
;
Tamang, J.P
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Author
1
Bhutia, M.O
1
Chakrabarty, J
1
Dewan, S
1
Kharel, N
1
Omizu, Y
1
Rai, A.K
1
Sharma, R.M
1
Tamang, B
1
Tamang, N
1
Thapa, S
.
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