1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Publication indexed in Web of Science
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/6680
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dc.contributor.authorChettri, R-
dc.contributor.authorTamang, J. P-
dc.date.accessioned2020-07-08T05:08:02Z-
dc.date.available2020-07-08T05:08:02Z-
dc.date.issued2016-07-
dc.identifier.citationJournal L of Scientific & Industrial Research 75(7), 2016: 416-416en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6680-
dc.titleOrganoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of Bacillusen_US
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